How to cook
Start making the base first for the delicious pumpkin cheesecake. Grind the cookies in a blender and mix them with the butter, adding a little of it until the crumbs are sufficiently moist. This is necessary because the cream itself, with which they are stuck to, also adds some moisture and a lot of butter should not be added.
Pour the cookie mixture into a tray with a detachable bottom, lined with baking paper. Press it down with the back of a spoon until the base is smooth and firm. Refrigerate it while you prepare the cheesecake mixture.
Heat the milk with the sugar over moderate heat, but do not allow it to boil. When the sugar has melted, add the cream cheese and beat the mixture well. Finally, add the pumpkin puree and stir. If the pumpkin is very sweet, the sugar can be reduced.
Remove it from the heat and if desired, add extra aromas of finely grated orange peel or a little cinnamon. Keep in mind that especially the orange peel will greatly change the taste of the pumpkin cheesecake.
Hydrate the gelatin in cold water and add it to everything else, while stirring very well. The cheese mixture must be hot to melt the gelatin, but it is not good for it to be boiling, because it would neutralize the properties of the gelatin.
If desired, melt a little dark chocolate and spread it on the cookie base to form a thin protective layer and to keep it crunchy. When it sets, pour the already cooled, but still liquid cheese mixture.
Cover the pumpkin cheesecake with cling film and refrigerate it to set, preferably overnight.
Before unclipping the form, run a damp knife along its walls.
Garnish the sumptuous pumpkin cheesecake with coarse dark chocolate shavings and serve it.