How to cook
Heat the oven to 356°F (180 °C). Prepare a form with removable sides and cover the inside with aluminum foil to prevent the filling from spilling out.
In a blender, crumble the biscuits, add the butter and sugar and blend until you get crumbs. Pour it into the form and even it out nicely to obtain a smooth layer. Bake for 10 min.
Combine the flour, ginger, cinnamon, pumpkin and liqueur in a suitable bowl. Stir well. In another bowl, beat the cream cheese, gradually add both types of sugar. Add the eggs and beat until you get a mixture.
Add the pumpkin mixture. Mix everything. You're going to get a runny mixture, pour it out carefully over the cooled cake layer. Lower the oven to 320°F (160 °C). Place the form in a larger oven dish and pour hot water into it. Bake for about 70 min.