How to make pumpkin cheesecake step by step

• Thoroughly crush the cookies, or blend them into a fine powder - add cinnamon and melted butter and mix.
  300 g cookies, 0.5 teaspoon cinnamon, 110 g butter
  
• Line the bottom of the springform pan with baking paper (leave the sides empty), pour the cookies into the mold.
• First, press the cookies onto the sides of the springform pan - I do this with a spoon, pressing the cookies to the sides.
  
• Use the remaining cookies to line the bottom of the springform pan - press them down firmly.
  
• Place the mold with the cookies in the freezer for about 15 minutes, and in the meantime, prepare the cheesecake.
• Transfer the cheese to a large bowl, add sugar, drained pumpkin puree, and spices.
  750 g mascarpone cheese, 200 g powdered sugar, 1 teaspoon pumpkin spice, 0.5 teaspoon cinnamon, 250 g pumpkin puree
  
• Blend everything together until smooth.
  
• Whip the heavy cream until stiff and add it to the cheese mixture.
  250 ml heavy cream
  
• Gently mix the whipped cream with the cheese.
  
• Mix the gelatin with cold water - just enough to cover it and let it sit for a few minutes to swell.
  approx 25 g gelatin
• Heat the gelatin for a moment until it becomes liquid - do not overheat it!
• Add 1-2 teaspoons of the cheesecake mixture to the gelatin and mix thoroughly.
  
• Pour the gelatin into the rest of the cheesecake mixture and mix vigorously.
  
• Transfer the cheesecake mixture to the mold with the chilled cookie crust.
  
• Smooth the surface and place the mold in the refrigerator for at least 4 hours, or preferably overnight.
  
• Before serving, carefully run a sharp knife between the side of the mold and the cookie crust.
• Remove the springform pan ring.
• Before serving, drizzle the pumpkin cheesecake with caramel sauce, or another topping.
  caramel sauce