Pumpkin cheesecake

150 g of dry biscuits
500 g of Philadelphia cream cheese
130 g of sugar
1 sachet of vanilla
4 organic eggs
2 dl of milk
350 g of organic pumpkin pulp
caramel

Clean the pumpkin, cut the pulp into cubes, cook for 20 minutes in a saucepan with milk and 30 g of butter. When it becomes soft, mash with a fork to make it into a puree. Leave it to cool for 10 minutes and add 2 beaten eggs. Crush the biscuits into a powder. Put the powdered biscuits in a bowl and mix with 100 g of melted butter. Work it until the mixture is smooth and refrigerate for 30-40 minutes. For the filling, blend the Philadelphia cream cheese with the sugar, eggs and add the vanilla. Grease a pan and sprinkle with flour. Spread the biscuit and butter mixture over the bottom of the pan and press with a spoon to create the base.
Pour the pumpkin puree and cream cheese mixture over the base. Refrigerate for a few hours. Top it with caramel and serve.