Preheat your oven to 180°C. Crush the caramel biscuits and mix with a pinch of salt. Pour the melted butter over the crumbs and combine. Press the mixture into the bottom of a 20 cm springform pan, using the back of a glass to flatten it evenly. Bake for 15 minutes, then remove and let it cool. Lower the oven temperature to 160°C.

Heat the mascarpone cheese in the microwave for a few seconds – it should be warm and creamy, but not runny. Add the pumpkin puree, granulated sugar, vanilla sugar, and cinnamon sugar. Use a whisk or spatula to blend everything together until smooth.

Stir in the cinnamon, ground ginger, nutmeg, and ground cloves. Then, mix in the vanilla syrup and eggs, making sure the ingredients are well incorporated. Add the cornstarch and whisk until fully combined.

Stir in the sour cream until the mixture is smooth and creamy.

Pour the cheesecake filling over the cooled crust. To avoid cracks, place a deep baking pan filled with boiling water on the bottom rack of the oven (this creates steam to keep the cheesecake moist). Bake at 160°C for 55 minutes. The cheesecake is ready when it jiggles slightly like jello – if it’s still too liquid-like, bake for another 5 minutes.

Once the cheesecake is done, turn off the oven, crack the door open, and let it cool inside for about 50 minutes. Then, remove the cheesecake and let it cool completely on the counter. Once fully cooled, place it in the fridge for at least 5 hours or overnight.

Before serving, whip the cream and spread it over the top of the cheesecake. For an extra touch of fall flavor, sprinkle a little cinnamon on top.