The pumpkin cheesecake was a qualified success. Tasted nice but was a bit dry. I think it might have been the variety of pumpkin - it was one of these pale green ones which tend to have a dry consistancy when rosted or boiled. I'm going to try it again with a dark green pumpkin which remains moister when cooked.
I have to say, whoever thought of using gingernuts as the base was a genius.