Pumpkin and cinnamon cheesecake

1.Preheat oven to 180°C. Lightly grease a 22cm springform pan. Line base and side with baking paper.

2.In a bowl, combine biscuit crumbs, sugar and butter, mixing well. Press firmly into the base of prepared pan. Bake for 10 minutes. Cool. Reduce oven to 160°C.

3.Meanwhile, place cream cheese and sugar in bowl. Using an electric mixer, beat until smooth. Beat in eggs, one at a time until combined. Fold through pumpkin, flour, cinnamon and vanilla until smooth.

4.Pour filling evenly over base, smoothing top. Bake for 40-45 minutes until just firm. Cool in oven with door ajar. Chill overnight. Serve with cream and an extra sprinkle of cinnamon.