Preheat oven to 150C.

Grind the biscuits to fine powder.

Add butter and thandai powder and mix until they are uniformly distributed.

Transfer to a 7” loose bottomed pan and using a spoon press it well to the base of the tin.

Take three aluminium foil squares, place the tin in the centre and bring the foil around the tin.

Press it well so that it holds shape. Set it aside.

In a bowl, take cream cheese, pumpkin puree, sour cream and spices and mix it well.

Add the condensed milk and whisk until the batter is smooth and lump free.

Pour it on the biscuit base.

Place the tin in a deep tray with 1 cm water in it.

Bake the cheesecake in preheated oven for 45-50 minutes.

Open the oven door and let the cheesecake cool completely.

Remove the tin from the foil, place it on a plate, cover the tin with cling film and refrigerate overnight.

Mix together pumpkin puree, corn flour, sugar and water and cook until thick consistency. Store in airtight jar in fridge.

Next day, remove the cheesecake from tin, remove the base plate. Transfer to a serving plate.

Slice it up, top with the prepared pumpkin topping and serve.