Indulgent pumpkin cheesecake

Ingredients

• 900g-1kg kent pumpkin to make the pumpkin puree, skin and seeds removed
• 170g biscuits (such as gingernut or shortbread)
• 1 tablespoon caster sugar
• 45g salted butter, melted
• 500g cream cheese
• 140g caster sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground nutmeg
• 2 Yallamundi Farm Large Organic Free-Range Eggs
• 400g drained pumpkin puree
• 1 tablespoon cornstarch or tapioca starch (optional – makes it a little firmer)