To toast the pecans: placed on baking sheet in 170 C oven for 15 minutes, or until lightly browned and fragrant.

Preheat oven to 160 C.

To make the crust: in a small bowl, combine the butter with gingersnap cookies crumb and pecans.

Press into the bottom of buttered 10 inch springform pan. Bake for 10 minutes. Remove from the oven and allow to cook on wire rack.

To make the filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugars. Add the eggs, one at a time.

Add the pumpkin puree and mix until blended. To ensure that the batter has no lumps and that no ingredients are stuck on the bottom of the bowl, stop the mixer several times and scrape down the sides of the bowl with rubber spatula. Stir in pumpkin puree, heavy cream and cinnamon.

Pour the batter into the prepared pan and set the pan on a baking sheet. Bake until the edges are set and the center moves only slightly when the pan is shaken, about 1 hour.

Cover and refrigerate for at least 12 hours or overnight.

Remove the cake from the refrigerator 15 - 30 minutes before cutting and serving.

Sweet vanilla whipped cream: Place all the ingredients in a medium size bowl and whip with an mixer until soft peaks form. Serve immediately or cover tightly with plastic wrap and refrigerate for up to 4 hours.

Decorate the cake with dolce de leche in the middle, whipped cream and gingersnap cookies plus dusting with cinnamon.

Enjoy