Pumpkin-Almond Cheesecake

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6 tablespoons sugar

1/4 cup butter, softened

1/8 teaspoon salt

4 ounces almond paste

2 large eggs

1 ounce cake flour (about 1/4 cup)

1 tablespoon dark rum

Cooking spray

1 cup (8 ounces) 1/3-less-fat cream cheese, softened

1/3 cup (3 ounces) fat-free cream cheese, softened

1/2 cup sugar

Dash of salt

3 large eggs

1 vanilla bean, split lengthwise

1 1/4 cups canned unsweetened pumpkin

1/3 cup plain 2% reduced-fat Greek yogurt

1/8 teaspoon ground ginger

1 1/2 tablespoons water

1 1/2 teaspoons light-colored corn syrup

3 tablespoons sliced almonds, toasted

1 tablespoon butter

14 tablespoons frozen fat-free whipped topping, thawed

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