Pumpkin Cheesecake

Step 1: Preheat oven to 350 degrees F (180 degrees C) and grease an 8 inch springform pan.

Step 2: In a food processor add the butter and sugar and blend until pale and fluffy and then with the machine running alternately add the eggs and cheese, a little at a time. When all the eggs and cheese are processed add the pumpkin puree, cornstarch, vanilla and spices and pulse to combine. Scrape mixture into pan.

Step 3: Fill a heatproof bowl half way with water and place in bottom of the oven. Place the cheesecake on the middle shelf and cook for 5 minutes and then lower the oven temp to 315 degrees F (160 degrees C) and cook for 1 1/4 hours or until barely set. Turn off oven and leave cheesecake in oven to cool

Step 4: Meanwhile make the pumpkin topping by melting the butter in a frying pan over medium heat and fry the pumpkin slices with the salt, sugar and spices until caramelized (15 minutes). Set aside to cool.

Step 5: To make the chocolate sauce: set a heatproof bowl over simmering water (or using a double boiler) and add the chocolate and then stir in the butter until it is a smooth and glossy sauce. Set aside to cool.

Step 6: To finish: when cheesecake and toppings are cool: unmold the cheesecake and transfer to serving plate and top with the pumpkin and drizzle the chocolate sauce over the pumpkin and cheesecake.

Step 7: Cheese cake will keep in the fridge for up to 3 days.