Pumpkin Cheesecake with Chocolate Bourbon Glaze

Ingredients:

For the cheesecake:

• 1.5 cups crushed vanilla wafers (about 250 g)
• 1 cup ground pecans
• 120 g unsalted butter, melted
• 900 gr. cream cheese (Philadelphia, Mascarpone, or high-fat cottage cheese)
• 1 cup brown sugar
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup premium flour
• A pinch of salt
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 2 cups canned pumpkin

To decorate the top:

• 2 cups sweetened whipped cream
• 3/4 cup of mixture bourbon and water, mixed in equal quantities
• 1 tbsp (15 g) unsalted butter
• 230 g chocolate chips (1 1/3 cups)
• 1/4 tsp vanilla extract

Preparation:

1. Prepare the cheesecake: Preheat the oven to 180°C (350°F). Combine the wafer crumbs, ground pecans, and melted butter in a bowl. Pour the mixture into a 30cm (12″) round springform pan and smooth it out to form a crust.
   
   Mix in stages in a blender until a paste-like consistency is achieved: first add the cheese; then add the brown sugar and continue mixing, adding one egg at a time; then add the heavy cream, flour, salt, vanilla, cinnamon; add the pumpkin.
2. Spread the filling on the crust. Bake for 1 hour, 15 minutes, until set. Remove from the oven. Release the cheesecake from the pan with a knife. Let cool.
3. Meanwhile, prepare the cream for decoration: In a bowl, combine whipped cream and half of the diluted bourbon.
4. Prepare the chocolate sauce: Melt the remaining bourbon and butter in a heavy-bottomed saucepan over medium heat. Turn off the heat, but leave it on the stove. Then add the chocolate chips and vanilla, and stir until the chocolate melts and the mixture is smooth. Remove from the stove and let cool.
5. Remove the cheesecake from the pan and cut into triangles. Drizzle each slice with chocolate sauce and garnish with whipped cream.