MAKE THE CRUST

1. Using the paddle attachment of a stand mixer or a hand mixer and a large mixing bowl, add the cream cheese and mix on a medium speed until smooth.
2. Add the sugar slowly and mix until smooth.
3. Add the pumpkin puree, vanilla extract, pumpkin pie spice, and salt and mix until smooth.
4. On a slow speed, add the eggs one at a time, mixing until just combined.
5. Slowly pour the filling mixture on top of the cooled crust.
6. Place the foil covered spring form pan in a roasting pan and put on the middle rack in the oven. Fill with water half way up the pan (do not fill past the foil or the water will get into the filling!).
7. Bake for 60 to 75 minutes, until edges are set and the center of the cheesecake is still slightly jiggly.
8. Leaving the cheesecake in the oven, turn off the heat and pop the oven door open an inch for another 60 minutes, to let the cheesecake cool down slowly and reduce the chance of cracking.
9. Take the cheesecake out of the roasting pan and chill in the fridge overnight.

GARNISH CHEESECAKE

1. To remove the cheesecake from the pan, run a paring knife around the sides. Open the pan and remove the ring.
2. To remove the bottom of the pan, briefly heat up the underside above a stove burner or using a creme brûlée torch. Gently slide a knife or spatula underneath to release the bottom and slide off onto the serving plate.
3. Make the chocolate drizzle: Scald heavy cream (should be steaming but not boiling) in the microwave or stove top. Pour cream over chocolate morsels and let sit for 10 minutes. Whisk until smooth and shiny. Let cool until warm but not hot to the touch.
4.  Drizzle ganache over the top of the cheesecake as desired. Garnish with sprinkles, sanding sugars, and candy corn/pumpkins. Cut a slice and enjoy!