Pumpkin Cheesecake (To Kill Or Die For)

* Note: The roasted flavour of the pumpkin lifts this cheesecake into new territory. Butternut pumpkin/squash will do. Roast it WITHOUT sugar or butter. Just cut it up and pop it in a moderate oven until softened.. If you can, look for Queensland Blue, grey pumpkin, or Japanese pumpkin (kabocha).

1. Preheat oven to 175 C (350 F). In a medium bowl, mix together the crushed ginger bickies, coconut and butter. Press into the bottom and about 1 inch up the sides of a 9″ pan. (I have used a quiche dish.) Bake crust for 10 to 15 minutes in the preheated oven. Set aside to cool.

2. In a medium bowl, mix together the cream cheese, sugar or sugar substitute and vanilla just until smooth. Keep mixing, adding eggs one at a time, blending well after each egg. Then add the pumpkin and spices.

3. Spread filling it into the cooled crust. Resist the urge to lower face into the mix for a taste.

4. Bake for 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing. Chill for at least 4 hours (overnight is best) before serving.

Serve with thickened blobs of cream (why stop now?) and strong coffee. PERFECT for Thanksgiving, Aussie style.