(You really need to use food processor or blender for this but an electric mixer might work)
Preheat oven to 350 deg. F.
Grease a 10 in. spring form or removable bottom pan.
Crust:
1/2 stick (1/4 cup) cold butter
20 vanilla wafers
15 ginger snaps
Process until crumbly. Pat into bottom of pan and up sides about an inch. Bake 10 min.
Filling:
2 Lbs (4 8 oz pkgs) cream cheese
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup molasses
4 large eggs
1 1/2 cups (12 oz can) pumpkin
1 tsp cinnamon,
1/2 tsp nutmeg,
1/2 tsp ginger,
1/4 tsp cloves
Process all filling ingredients until very smooth. Bake at 350 deg for 1 hour.
Remove from oven, top with topping mixture and bake 10 to 15 min or until topping is lightly browned. Chill.
Topping:
1 cup chopped hazelnuts
1/3 cup brown sugar
1/4 cup cold butter
1 tsp cinnamon
Process briefly until crumbly. Warning - I dreamed this up 3 years ago and now my family won't let me bake pumpkin pie any more.