Method

• Preheat oven to 180°c
• Combine biscuit crumbs, sugar, and melted butter in a medium bowl
• Pour into a 10” (25cm) spring form pan and press buttered crumbs into the bottom and 1 ½” (4cm) up sides of pan
• Bake crust in preheated oven for about 10 minutes
• Cool completely
• Place the curds into a food processor and process until smooth Add the brown sugar and pulse until just until combined
• Pulse in the pumpkin puree, then eggs one at a time to ensure that they are fully incorporated
• Stir in spices, salt and vanilla
• Place pan with crust on a baking sheet (this will just make it easier to take in and out of oven)
• Pour filling into cooled crust
• Bake cheesecake for 1½ hours, or until filling is set
• Remove cheesecake from oven and carefully run a small, sharp knife around the edge of the cheesecake to loosen it from the sides of the pan
• (Do not release the springform latch yet
• ) Cool 1 hour on countertop, then chill overnight in refrigerator