Pumpkin cheesecake

Ingredients

For the Crust :

• 200g Digestive Biscuits
• 1/4 cup Brown Sugar
• 115g melted butter
• 1/2 tsp cinnamon powder

For the Filling:

• 3 eggs
• 500 gms cream cheese
• 1/2 cup pureed pumpkin
• 1/4 cup brown sugar
• 2 tbsp honey
• 1/4 teaspoon cinnamon powder
• 1/8 teaspoon ground ginger
• pinch of ground cloves

For the Ganache :

• 1/2 cup heavy cream
• 200 gms dark chocolate, chopped into small pieces

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Preparation

• Preheat oven to 170 C.
  Mix all the ingredients for the crumb and press the crumbs onto the bottom and about a half inch up the sides of the prepared springform pan. Bake for 12 minutes. Remove pan from oven and let cool.
• In a bowl, beat the cream cheese and pumpkin puree on medium-high speed until smooth.
• Gradually mix in the sugar and honey.Blend in the eggs one at a time, beating well after each addition. Add the rest of the spices and blend again till well mixed.
• Pour filling onto the cooled crust. Bake for 65-75 minutes or until filling is set.
  Turn the oven off & leave the cheesecake in the oven with the door shut for about an hour.
• Cover with plastic wrap and chill thoroughly in the refrigerator, at least 6 hours or overnight.
  Remove the cheesecake carefully from the pan.
• Cover the top with the Chocolate Ganache.
  Decorate with whipped cream and chocolate curls
• For making the Ganache - in a small heavy sauce pan heat the cream till it starts boiling. Remove from heat and add the chocolate pieces. Whisk until chocolate is melted and ganache is smooth. Cool slightly before pouring over the top of the cheesecake.