For the base mix all the dry ingredients, mix well. Add the yolk and cut into small pieces butter. Knead the dough (to prevent hands), wrap in plastic wrap, put it in the refrigerator for 40-60 minutes

Remove dough from the refrigerator and spread it on the bottom of the form. Bake in a preheated 180 degree oven for 5-7 minutes. I've done cheesecake in the form of aluminum foil the size of 17/17 cm Can bake in silicone form, it will be easier to get this form.

While baked base for a cheesecake to make the filling. For the filling cheese at room temperature to mix with sugar until smooth, add egg yolks and eggs, mix well. Then add sour cream and flour, mix well. Last add the mashed pumpkin. I added a bit of dried yellow dye... on the tip of a knife. To do it at will. For the stuffing add the spices to taste.

The sides of the form butter. Silicone molds do not need lubrication. Pour the mass into shape with a base, put in a shallow baking pan and pour hot water to about half of the silicone (or as my foil) forms. Bake in a preheated 160 degree oven for 60 minutes... the finished cheesecake surface will not be sticky.

Ready to leave cheesecake to cool in oven with door ajar. To get the cheesecake out of shape the whole, it must be kept in the freezer for about 15-20 minutes. I its form just cut with scissors and took out the cheesecake, if in a silicone form, then remove it.

The top was decorated with dried crumbs of biscuit, a cookie crumb for these purposes to use, or cocoa powder. Sprinkle the cake crumbs through a form with holes.