1. Preheat the oven to 325°F (160°C). Add the shortbread cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Add the sugar (or xylitol) and ground cinnamon to the bag and mix. Add the melted butter and mix until the crumbs are evenly moist. Pour into a 9 inches (23cm) pie dish and press 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. Set 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. Place in the oven and bake for 40-45 minutes or until the center is still slightly wobbly when you move the pie dish. Take out of the oven and let cool down completely. When cooled place in the fridge overnight. Decorate with some whipped cream and toasted pumpkin seeds and serve.