TAHOE/TRUCKEE — When I was discussing this recipe with some friends, one of them mentioned I might consider making it with a “water back.” A least that's what I thought she said. So my response of, “Geeez, there's not that much booze in the cake!” wasn't completely unwarranted.

This is the same friend who, once upon a time, refused to serve my famous “Meme's Wine Cake” to her children, declaring them underage. The very same friend who gave me a pewter wine stopper for Christmas and smirked when I didn't know what it was.

Turns out she had said “water bath” to ensure no surface cracking.

For this procedure, wrap a heavy aluminum foil around sides and bottom of cheesecake pan (usually spring form) before filling. Once filled, place cheesecake pan into large baking dish about 2-3 inches deep and then place all in pre-heated oven. Pour hot water into the larger pan, about 11⁄2 to 2 inches deep. Bake as directed. Or you can risk it, forego the water bath, and if you get a crack, cover it with additional topping.

Pumpkin Cheesecake with Frangelico Crust: 24 ginger snaps 3 Tbls. sugar 1⁄4 cup butter Grind ginger snaps and sugar to a fine crumb. Slowly add butter. Press mixture into 9” spring form pan. Freeze 15 minutes. Filling: 16 oz. cream cheese (room temperature) 16 oz. unsweetened pumpkin 5 eggs 3⁄4 cups brown sugar 1⁄2 cup Frangelico 1 tsp. cinnamon 1 tsp. vanilla 1⁄2 tsp. ginger 1⁄4 tsp. nutmeg 1⁄4 tsp. cloves Blend all ingredients until smooth. Pour filling into crust-lined pan. Bake at 350 degrees for 45 minutes, until sides pull away, but center is not firm. Topping: 16 oz. sour cream 1⁄4 cup of sugar 1⁄4 cup of Frangelico Whisk together all ingredients. Without removing cake from oven, pour topping evenly over hot cake, starting with the edges. Spread evenly. Continue baking for about another 10 minutes. Cool on rack. Refrigerate 12 hours. Let stand at room temperature for 30 minutes before serving. Serves 8-10 people.