Pumpkin maple cheesecake

Ingredients

• Filling
• 1.3 kg pumpkin, cut into pieces with the skin on
• 650 g cream cheese, at room temperature
• 1/2 cup brown sugar
• 2 tbsp maple syrup, plus extra to serve
• 1 tbsp vanilla extract
• 1 tsp each ground cinnamon and ginger
• 1/2 tsp ground cloves
• Pinch of nutmeg
• 3 large eggs
• Whipped cream, to serve
• Crust
• 1 1/2 cups sweet biscuit crumbs (gingernuts are good)
• 1/2 cup nuts, hazelnuts or Brazil
• 55 g butter, melted