Pumpkin cheesecake

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Portion

Prepare the pumpkin puree. Peel and remove the seeds from the pumpkin.
Cut into medium slices, place in a tray and add 5 tablespoons of water.
Cover with aluminum foil and bake in the oven for 50-60 minutes at 200 °C or until the pumpkin is soft.
Place the prepared pumpkin in a food processor and blend until smooth.
In a food processor, chop the crackers until very fine, add the melted butter, and mix until the ingredients are combined.
Transfer the dough portions into a shape with a diagonal of 20 cm, lined at the base with baking paper.
Level the base and form the walls, not reaching 2 cm to the edge of the mold.
Bake the cake in the preheated oven for 5 minutes at 170 °C.
Prepare the Filling. In a bowl, add the cheese, cream cheese, pumpkin puree, sour cream, powdered sugar and grated orange zest.
Mix everything with a blender until we get a smooth composition.
Add the cornstarch and mix again, gradually adding the eggs.
Prepare the cheesecake. Pour the cream onto the cracker.
Place the tray in the oven at 100 °C for 2 hours 30 minutes.
At the bottom of the oven we place a bowl of water.
Crack the door a little and leave for 6 hours, then put in the refrigerator for 5 hours.
Take it out of the mold.
Serve on a platter, garnish with seeds or nuts.