For the base - mix the crushed biscuits with the melted butter add a pinch of sea salt and press into a loose bottomed cake tin (remember to reserve some of the crushed biscuits to use as garnish) pop into the fridge for 30 minutes to set.
For the cheesecake mix - put the cream cheese and sugar Into a large mixing bowl and mix well. Once fully combined slowly pour in the cream using an electric whisk to combine. Remove 1/3rd of the mixture and set aside. Mix the pumpkin puree into the remaining cream cheese mixture and stir well until fully combined.
Layer the 2 cream cheese mixtures into the cake mould, use a pallet knife to flatten the top off and place in the fridge for 1-2 hours. Remove from the cake mould and slice into 6, serve with some crushed ginger biscuits and chocolate sauce!