Method
1. Pre-heat oven - 160°C
2. Prepare a clean springform pan
3. Add unsalted butter to a clean small bowl
4. Melt in microwave - low heat
5. Add cookie crumbs, hazelnut flour and light brown sugar to a clean medium bowl
6. Transfer content of small bowl to base
7. Mix until well combined
8. Press base into springform pan
9. Bake - 10 min, 160°C
10. Add granulated sugar, light brown sugar, sour cream, cream cheese, vanilla extract, ground cinnamon, allspice, ground ginger, egg, heavy cream, maple syrup and pumpkin purée to a clean large mixing bowl
11. Mix until smooth
12. Transfer filling to cake
13. Set cake in large roasting dish
14. Add water to the ice bath
15. Bake springform pan in water bath until just set - 50 min, 160°C
16. Let cool
17. Chill in fridge until set