Pumpkin Cheesecake

Pumpkin Cheesecake
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe.html
http://www.celiac.com/articles/23415/1/Cheesecake-with-Gluten-free-Almond-Crust/Page1.html

I used the above recipes combined to create this recipe:

Crust:

¾ cup finely crushed almonds ( put 3/4 c raw almonds into food processor)
¾ cup almond meal (or almond flour)
2 tablespoons granulated sugar
2-3 tablespoons butter, room temperature (i used 3)

Filling:
2/3 or half can of pumpkin puree (~8oz total)
16 oz cream cheese
1/4 cup sour cream
2 eggs plus 1 egg yolk
1 cup sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp clove
2 T oat flour
1 tsp vanilla

Press crust in using bottom of pyrex measuring cup. It only went up the sides a tiny bit. I used 8 inch springform pan.

Filling ingredients should be room temperature, especially cream cheese. Follow instructions on Paula Deen recipe.

Put pan of water in lower rack. Put cheesecake on rack above it and bake 50 minutes.