• Line 3-inch deep 6-inch round cake pan with removable bottom with 2 layers of parchment paper, allowing paper to extend about 2-inches above cake pan rim. Set aside.
• Preheat oven to 425°F. Set rack in center of oven.

Crust:

• In a medium bowl, stir together roughly ground Oreo cookies, melted butter, and salt until mixture is well moistened.
• Transfer to prepared cake pan. Press into an even layer into bottom of pan. Use tamper or flat bottom of drinking glass to compact and smooth out crust. Set aside while you prepare filling.

Filling:

• Place cream cheese and sugar in a food processor fitted with blade attachment. Process until mixture is smooth. Scrape down sides of bowl as needed.
• Add vanilla. With processor running, add eggs one at a time, ensuring each egg is incorporated before adding the next. Scrape down sides of bowl as needed.
• In a separate small bowl, stir together flour, cinnamon, salt, pumpkin puree and about 1 tbsp of cream until paste forms. Slowly add remaining cream, a little at a time, until mixture is smooth and there are no lumps of flour.
• Transfer flour paste mixture to food processor. Run food processor for about 20 seconds until mixture is smooth and well incorporated.
• Pour mixture into prepared cake pan over crust. Spread into an even layer. Place filled cake pan on baking sheet to catch any spills during baking.
• Place in center of preheated oven. bake for 40-50 minutes until top is browned yet center is still slightly jiggly. Remove from oven and cool in pan.
• Cool before serving. Unmold cheesecake from pan. Enjoy at slightly warm, room temperature or chill overnight.*
*See blog post regarding desired cheesecake texture- either soft silky custard or firm creamy.