To make the base, use a food processor to blitz the biscuits until they turn into crumbs. Or you can put them in a bag or a bowl and bash them up gently with a rolling pin
Place the biscuit crumbs into a mixing bowl, stir in the cinnamon, ginger and nutmeg
Add the melted butter and mix in, then press the mixture into the bottom of a 23cm springform tin until compact and even, put it in the fridge to chill while you make the filling
To make the cheesecake filling, use an electric mixer to mix together the cream cheese, pumpkin puree, icing sugar, vanilla, cinnamon, ginger, mixed spice and nutmeg until it is smooth with no lumps
Add the double cream and whisk more until the mixture thickens considerably. You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
Pour the cheesecake mixture on top of the biscuit base and smooth it over. Then put it back into the fridge to set overnight, or for at least 4 hours
Remove the cheesecake from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish if needed
Whip the double cream together with the icing sugar and vanilla, then pipe it around the edges using a piping bag fitted with a nozzle
Mix the demerara sugar and cinnamon together and sprinkle it all over the cheesecake, then add the fondant pumpkins around the edge if using
Serve immediately, store any leftovers in the fridge and eat within 2-3 days