Preheat the oven to 180℃ (top/bottom) or 170℃ (fan-assisted).

Line the baking pan with parchment paper.

In a large bowl, mix the dry ingredients for the cake.

In a second bowl, mix the wet ingredients for the cake.

Pour the wet ingredients into the dry and mix - if you have trouble combining the ingredients well, add a little milk.

Pour the batter into the prepared pan.

Place in the preheated oven and bake for about 35 minutes - or until a wooden skewer comes out clean.

After baking, let the cake cool slightly.

Using a sharp knife, cut off the domed top to get a flat cake.

Blend the trimmed cake or crumble it thoroughly into crumbs.

Cut the remaining cake into two layers.

Place the bottom layer of dough back into the baking pan with the baking paper.

In a large pot, melt the butter, add sugar, and heat together until the sugar dissolves.

Add cream cheese to the pot and mix.

Add eggs one by one (!) and mix the mixture thoroughly after each addition.

Add cinnamon to the mixture - depending on how cinnamon-flavored you want it, add 1 or 2 teaspoons (I used 2).

Place the pot with the cheesecake mixture back on the heat and cook until the mixture is hot.

Mix the puddings with milk.

Pour the pudding into the cheesecake mixture and mix well - cook until the mixture thickens slightly.

Pour about half of the cheesecake mixture onto the pumpkin base placed in the pan - you don't need to cool it beforehand.

Place the second layer of pumpkin cake on top of the cheesecake.

Pour the remaining cinnamon cheesecake batter on top.

Top the cheesecake with crumbs made from the leveled-off cake top.

Refrigerate the cheesecake in the pan for a few hours, or ideally overnight.