40g Co-op Irresistible Fairtrade 70% cocoa dark chocolate, roughly chopped
METHOD:
Preheat the oven to 200°C/fan 180°C/gas 6. Grease, then line the sides and base of a 23cm springform tin
Put the pumpkin on a lined baking tray, sprinkle with water and cover tightly with foil. Bake in the oven for 45-50 mins, until very soft. Drain off any liquid, then whizz with a hand blender until smooth. Leave to cool completely. Reduce the oven temperature to 170°C/fan 150°C/gas 3
Meanwhile, whizz the cookies and 1 tsp of the cinnamon into fine crumbs
Mix in the melted butter, tip into the lined tin and press into an even layer with the back of a spoon. Chill in the fridge
Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, then mix with the remaining 100g pumpkin batter. Spoon into a piping bag fitted with a 2mm circular nozzle
Starting in the middle, pipe concentric circles on top of the cheesecake, spaced 1-2cm apart. Next, working from the middle to the outside edge, use a cocktail stick to bleed the lines together every 2-3cm to create a cobweb pattern
Bake the cheesecake for 1 hour 30 mins — it should have a gentle wobble in the centre. Turn the oven off but leave the cheesecake inside, with the door ajar, to cool fully, then chill overnight before serving