Preheat the oven to 170C/338F and line a 9-inch springform with parchment pepper.
Make the crust
Place the biscuits in the food processor then blend to make fine biscuit crumbs.
2 ½ cups biscuit crumbs
In a bowl, mix the biscuit crumbs with the butter until incorporated.
½ cup melted butter, 2 ½ cups biscuit crumbs
Spread the biscuit crumbs in a springform evenly then press firmly on it to flatten the surface then put the springform in the refrigerator until you finish making the filling.
Make the filling
In a bowl, mix the cream cheese and sugar well using the electric hand mixer.
680 g Philadelphia cream cheese, 1 ¼ cup granulated sugar
Then, add the pumpkin puree, and mix. Followed by the sour cream, mix again.
2 cups pumpkin puree, ½ cup sour cream
After that, add the eggs one at a time, mix.
3 eggs, 1 teaspoon vanilla extract
Add the ground cinnamon and vanilla extract, mix.
1 teaspoon ground cinnamon
Pour the batter over the crust.
Bake for one hour then switch off the heat and let the cheesecake in the oven for another hour.
Then take it out of the oven and let it cool in room temperature then refrigerate for at least six hours or overnight.
Toppings
Whip half a cup of heavy whipping cream using the electric hand mixer until it becomes stiff then place it in a piping bag and decorate the cheesecake however you like.
½ cup whipped cream
Sprinkle some ground cinnamon on top of the cream (optional).
1 teaspoon ground cinnamon
Notes
Don't over mix the batter; only mix until the ingredients are incorporated.
Use ingredients at room temperature: This will allow the ingredients to combine well and gives the cream cheese a smooth texture.
Don't Overbake: Overbaking will make your cheesecake dry and will cause some cracks on top of the cheesecake.
Don't open the oven door while baking: This is important; if you open the door, the temperature will change, which will cause cracks on top or the middle of the cheesecake to sink.
To Store: Store leftovers in an airtight container in the fridge; they will last for 2-3 days.To Freeze: Cut the entire cheesecake into individual slices and wrap each slice in aluminum foil or plastic wrap, then freeze for 1-2 months. However, I don't recommend freezing the cheesecake with any topping; keep the topping for serving only.