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What you need:

For the base:

20 creme-filled chocolate sandwich cookies
2 1/2 tbsp unsalted butter, melted

Filling:
2  8 oz. packages cream cheese, at room temperature
1 cup sugar
1 cup fresh or tinned pumpkin puree
3 large eggs, at room temperature
1 tsp vanilla extract
3 tbsp  plain flour
1 tsp pumpkin pie spice
1/4 tsp salt

What you do:

Preheat oven to  180 C/350 F / Gas mark 4.

Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.

Make the base: Process cookies in food processor until ground. Pulse in butter. Press evenly into pan. Bake until firm, 10 to 12 minutes. Cool slightly.

Make filling: With an electric mixer on medium speed, beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.

Pour mixture into pan. Put pan on a large rimmed baking sheet; place in oven. Pour hot water into baking sheet until it’s nearly filled. Bake until cheesecake is set around edges but wobbles slightly in centre , 40 to 45 minutes. Remove pan from sheet; cool completely on rack. Cover with plastic wrap.

Chill until firm, at least 3 hours.

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