Pumpkin cheesecake

1. First, I toast the pecans. I preheat the oven to 180°C. I spread the pecans evenly on a baking sheet and put them in the oven for 15 minutes to lightly toast and release their aroma.
2. Reduce the oven temperature to 160°C and prepare the base. In a bowl, mix the butter with the crushed biscuits and chopped pecans. Grease a 25 cm round cake tin with butter and press the biscuit base into the bottom with your fingers. Bake for 10 minutes, then remove from the oven and let cool.
3. For the filling, I slowly mix the cream cheese in the food processor until it is completely smooth. I gradually add both types of sugar and keep mixing. Then I add the eggs one at a time and keep mixing. I mix in the pumpkin puree. To make the filling really smooth, I stop the food processor occasionally and use a spatula to scrape the cream from the edges and bottom and mix. Finally, I mix in the cream and cinnamon.
4. Pour the filling into the prepared pan and bake for about an hour, until the edges of the cake are firm and the center is still slightly jiggly. At the end of baking, turn off the oven, open the door, use a wooden spoon to keep the door slightly ajar, and leave the cake in the oven for about an hour more. Then transfer it to the refrigerator to cool overnight.
5. I prepare the cream for decoration. I mix the yogurt with the cream, line a colander with a cloth, place it on a bowl, put the yogurt and cream mixture in the colander and let it drain overnight in the refrigerator. In the morning, I mix the resulting mixture with sugar, spread it evenly over the surface of the cake and let it cool in the refrigerator for a while.
I take the cake out 15 minutes before serving.