How to make marbled pumpkin cheesecake

• Thoroughly crush the biscuits, or blend them in a food processor, add melted butter and cinnamon, and mix (my mixture was wet, but still more crumbly).
  about 300 g biscuits, about 80 g butter, 1 teaspoon ground cinnamon
• Line a baking pan approximately 20/30 cm in size with parchment paper, spread the biscuit mixture with butter, and press it down evenly over the entire surface.
• Briefly blend the cream cheese with sugar, eggs, Greek yogurt, and flour.
  1 kg good quality, 180 g thick yogurt, 4 eggs , 150 g sugar, 2 heaping tablespoons wheat flour - all-purpose
• Pour off about 3/4 cup and pour the rest of the cheesecake mixture onto the biscuit crust.
• Add the reserved mixture to the pumpkin puree, add spices, and mix thoroughly.
  150 g thick pumpkin puree, 0.5 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger
• Spoon the pumpkin mixture onto the top of the cheesecake.
• Gently swirl the top of the cake with a skewer.
• Bake at 150 degrees Celsius (top/bottom heat mode) for about 1.5 hours.
• After this time, turn off the oven, slightly crack open the door, and wait for the oven to cool down.
• The cheesecake tastes best after chilling in the refrigerator, but you can also eat it right away :)