• Take your baking pan with a removable bottom and put a baking paper on the bottom.
• Preheat the oven to 150 degrees Celsius.
• First make the bottom.
• Melt the butter in a sauce pan.
• Put the cookies in a blender and make crumbs of the cookies.
• Mix the butter with the cookie crumbs.
• Spread them out on the bottom and flatten the top with a spoon.
• Put the baking pan in the refrigerator.
• Take the cream cheese and mix it with the 70 grams sugar until it's fluffy about 2 to 3 minutes.
• Add the egg and whisk until it's incorporated.
• Take ⅓ of the mixture out of the bowl and put aside.
• Blend the pumpkin until you've got a smooth mixture.
• Add to the remaining ⅔ cheesecake mixture the pumpkin puree, brown sugar and gingerbread spices.
• Mix until you've got a smooth mixture.
• Put the pumpkin cheese cream mixture in the cooled cake pan, on top of the cookie crust,.
• Spread out evenly.
• Put some drops of cheesecake mixture on top.
• Take a skewer and make some swirls.
• Put the cheesecake in the oven and bake for 70 - 80 minutes or until the cake is set.
• Let it cool to room temperature and then put at least 2 hours in the refrigerator to set fully.

Optional

• chop some pecans and whipped cream and put them in the middle of the cake just before serving.