• Preheat your oven to 180C. Line an 8" square pan with parchment paper.

Cheesecake Crust

• Crush the biscuits into a fine powder in a food processor or place them in a ziplock bag and use a rolling pin to crush them.
• Melt the butter and mix in with the crushed biscuits. This mixture should have the consistency of wet sand.
• Press it down evenly at the bottom of the pan. Bake for 10 minutes at 180C. Remove from the oven.

  Lower the oven temperature to 160C while you prepare the filling.

Cheesecake Filling

• Combine softened cream cheese, sugar, eggs, cream, all-purpose flour, and vanilla extract in a large bowl.

  Whisk well until a smooth, lump-free batter is formed.
• Divide this cheesecake batter equally into 2 bowls.
• Add the pumpkin pie spice and pumpkin puree in one half.
• Pour 3/4 of the plain batter over the baked crust followed by the entire pumpkin cheesecake batter.
• Spoon the balance 1/4 of the plain batter on top. Run a skewer or knife gently through the batters to create swirls.
• Carefully place in the oven and bake at 160C for about 50-60 minutes. The top of the cake should look cooked and the center should be a bit wobbly
• Turn off the heat, slightly crack the door open, and allow it to cool for 30 minutes.
• Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely.
• Remove carefully from the pan, and place it on your cutting board. Cut into 16 squares. Serve and enjoy!