How to make
Finely chop the walnuts and oats in a chopper.
Melt the chocolate in a water bath and pour it over the walnuts and oats, mix and before the chocolate starts to harden, spread it in the mold in which you will bake it.
Leave the base in the refrigerator, until you prepare the cream for the topping. For it, beat the egg well and add to it roasted pumpkin along with the cottage cheese, cinnamon and honey.
Beat well, until a smooth mixture is obtained.
Pour it over the chocolate base and bake the pumpkin cheesecake at 430°F (220°C) for about 30 minutes.
