24 cm springform pan
Recipe:
Crust:
Shortcrust pastry or a mix of 180 g cookies and 75 g butter
Filling:
500 g baked pumpkin – the more yellow/orange, the prettier!
200 g curd paste (or smooth quark)
250 g cream cheese
150 g sugar
4 eggs
Juice of ½ lemon
Vanilla
1 heaping tbsp starch (cornstarch or potato starch)
Instructions:
1. Pop the cookies and butter into a food processor and blend until smooth. Don't forget to enjoy a cookie with some butter beforehand! 
Or pop the cookies into a bag, crush them up nicely, and mix with the melted butter.
2. Place all the filling ingredients into a food processor and blend until smooth, or put everything into a bowl and puree with an immersion blender. Give it a taste!
3. Bake in a preheated oven at 180°C (350°F) for about 60 minutes or until set.
4. Dust with powdered sugar to decorate.
