Cinderella's Pumpkin Cheesecake

• Halve the orange. Set one half aside, then zest and juice the other half. Add the zest and 3 tbsp of juice to a small bowl and set aside. Slice the other half of the orange to use as decoration. 
• Preheat the oven to 170°C. Grease a round cake tin or oven dish with a little bit of butter.

• Crumble up the speculaas biscuit chunks in a food processor or blender and mix well with the butter (see Tip).
• Cover the bottom of the cake tin with the mixture and press down with the back of a spoon to even it out. Place in the fridge until use.

Tip: if you don't have a food processor, put the speculaas biscuit chunks in a plastic bag and crumble them gently with a rolling pin or with your hands.

• In a large bowl, combine the cream cheese with the sugar and a pinch of salt. Mix until smooth.
• Add the eggs one by one and carefully combine into the mixture.
• Using a spatula, carefully fold in the mashed pumpkin, 3 tsp speculaas spices, the orange zest and the orange juice.

• Pour the filling into the cake tin, making sure it's spread out evenly.
• Bake the cheesecake for 55 - 60 minutes in the oven (see Tip).

Tip: cover the cheesecake with aluminum foil halfway through. This stops the top from getting too brown and helps it to cook more evenly.