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Cheesecake Crust

1. Crush the biscuits to fine crumbs by blending in a food processor or crushing in a ziplock bag.
2. Melt the butter in a microwave completely.
3. Mix the 2 ingredients together in a bowl until evenly combined.
4. Spoon a large spoonful into each cupcake liner in a muffin tin tray.
5. Press the crust down firmly then leave to set in the fridge for 15 minutes.

Pumpkin Cheesecake Filling

1. In a large bowl, combine the cream cheese, sugar, brown sugar, pumpkin puree and vanilla essence together. Mix until smooth.
2. In a stand mixer, whip up the whipping cream with a whisk attachment until stiff peaks.
3. Gently fold the whipped cream into the pumpkin mixture.
4. Spoon the cheesecake batter into the crust and leave in the freezer to set for about 20 to 30 minutes.
5. Once frozen, remove the cupcake liners from the cheesecake and decorate with black and orange icing.

Decorating Chocolate

1. Melt chocolate in microwave for 30 seconds , stir it until chocolate are completely melted
2. Transfer into a piping bag or ziplock bag. Cut with scissors a small hole to pipe the details on the cheesecake.