Pumpkin cheesecake with a cookie crumb crust

Preheat the oven to 325 degrees and grease the springform pan.

Put 20 cookies, the pecans, brown sugar and regular sugar in a food processor and crush to crumbs.

Add the melted butter to the crumbs and mix until it feels like wet sand, then press it down into the pan.

Bake the crust 10 minutes, then leave it to cool.

Beat the cream cheese, sugar, salt, pumpkin pie extract and vanilla extract on medium speed for about a minute, until smooth and creamy.

Add the condensed milk, pumpkin puree, sour cream, pumpkin pie spice and flour and mix until well combined and smooth.

Add the eggs one at a time, mixing until combined.

Pour the filling into the cooled crust, filling it to the top and levelling it.

Set the pan on a roasting rack in a baking sheet in the oven and fill the baking sheet with water, keeping water out of the pan. No foil wrap and no oven bag.

Bake one hour to one hour ten minutes.

Turn the oven off, leave the door a little open and let it cool down one hour to an hour and a half.

Refrigerate overnight, or at least four hours.

Unlatch the pan, slice and serve with a little whipped cream.