1. Preheat the oven to 160°C (325°F). Add the shortbread cookies to a freezer bag and crush them with a rolling pin to get fine crumbs. Add the sugar (or xylitol) and ground cinnamon to the bag and mix it in. Next, add the melted butter and mix until the crumbs are evenly moist. Transfer the crumbs to a pie dish (23cm)* and press them to the bottom and sides to create a nice crust. Set aside.

2. Add the cream cheese, sugar (or xylitol), and vanilla extract to a large bowl and mix until well combined. Add the eggs one after another and mix well after each addition. Pour about half of that cream cheese filling into the prepared crust and set it aside.

3. Add the pumpkin puree and the pumpkin pie spice to the remaining cheesecake filling and mix until well combined. Pour (in circles) on top of the cream cheese filling in the crust – the two fillings will most likely mix, but that is ok.

4. Place the pie dish in the oven and bake the cheesecake pie for about 40-45 minutes or until the center is still slightly wobbly when you move the pie dish. Take it out of the oven and let it cool down completely. When cooled, place in the fridge overnight. Decorate the cheesecake pie with some whipped cream and toasted pumpkin seeds to your liking and serve.