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1
Heat oven to 350 degrees F.
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2
Process 1/4 cup sugar, flour and butter in food processor until mixture forms dough that pulls away from side of work bowl; press onto bottom of 9-inch springform pan.
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3
Prick all over with fork.
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4
Bake 25 min.
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5
; cool completely.
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6
Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until blended.
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7
Add vanilla; mix well.
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8
Add eggs, 1 at a time, mixing on low speed after each just until blended.
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9
Reserve 1-1/2 cups batter.
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10
Stir pumpkin, 1 Tbsp.
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11
(3 tsp.)
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12
cinnamon, 1/2 tsp.
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13
nutmeg and ginger into remaining batter; pour over crust.
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14
Add coffee granules to reserved batter; stir until completely dissolved.
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15
Carefully spoon over pumpkin layer in pan; spread to form even layer.
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16
Bake 50 to 55 min.
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17
or until centre is almost set.
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18
Run knife around rim of pan to loosen cake; cool before removing rim.
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19
Refrigerate 4 hours.
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20
Meanwhile, bring 1/2 cup remaining sugar and water to boil in saucepan on medium-high heat, stirring until sugar is dissolved; cook, without stirring, 10 to 12 min.
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21
or until golden brown.
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22
Remove from heat.
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23
Stir in seeds with wooden spoon; cook and stir 4 to 5 min.
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24
or until seeds are toasted and evenly coated with sugar syrup.
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25
(Note: Sugar will turn dry and grainy before melting completely.
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26
Just keep stirring.)
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27
Pour carefully onto parchment-covered baking sheet; cool completely.
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28
Beat cream with remaining 2 Tbsp.
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29
sugar and spices in clean bowl with mixer on high speed until stiff peaks form.
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30
Serve over cheesecake with the brittle.
