Pumpkin Spice Chocolate Cheesecake

Serves 6-8

INGREDIENTS
Pumpkin Mix
350 grams pumpkin, chopped
50 grams butter
1 tablespoon sugar

Cheesecake Mix
360 grams cream cheese
200 grams sugar
100 millilitres double cream
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon cloves
2 eggs

Chocolate Biscuit Base
250 grams chocolate biscuits
2 tablespoons butter, melted

Cream Topping
200 milliliters double cream, whipped
1 tablespoon cocoa powder

PREPARATION
1. Preheat the oven to 200°C.
2. Prepare the pumpkin by cutting into bite-size chunks and placing in a baking tin with the butter and sugar. Bake for 30 minutes, until soft. Turn down the oven to 180°C and leave the pumpkin to cool.
3. Blitz the chocolate biscuits in a processor to form fine crumbs. Stir in the butter.
4. Pour the biscuit base into a nonstick springform tin and set aside.
5. Mix together the pumpkin, cream cheese, sugar, double cream, cinnamon, ginger, nutmeg, and cloves. Stir in the eggs.
6. Pour over the biscuit base and bake in the oven for 1 hour. Leave to cool.
7. Spread over the whipped cream and sprinkle on the cocoa powder on top.
8. Enjoy!