Preheat oven to 175° C. Line the base of a 23 cm (9”) round spring-form pan with greaseproof paper.

Make the crust by combining all ingredients together in a bowl. Mix well making sure all the crumbs are moistened with the melted butter. Press the mixture all over the base and sides of the prepared pan. Bake crust for 18-20 minutes until golden.

In a large skillet, melt the butter with the olive oil over medium-high heat. Add the onions and cook stirring for a couple of minutes until soft. Add the garlic and pumpkin and cook stirring often, until pumpkin is cooked but not mushy. Add the mushrooms and cook 2-3 minutes longer until mushrooms are cooked through. Take pan off the heat and add the spring onion, parsley and feta cheese. Mix well. Season with salt and plenty of black pepper (be generous!).

In a large bowl beat the cream cheese, ricotta and eggs until creamy and smooth. Add the pumpkin-mushroom mixture in the bowl and mix. Add the cheddar cheese and chilli flakes and mix again.

Transfer mixture in the baking pan, over the baked crust. Bake cheesecake for 65-70 minutes until cooked. The centre may still wobble a little but will firm up once it’s cooled.

Cool cheesecake in the baking pan to room temperature. Run a spatula round the sides of the pan to release the cheesecake. Remove the sides of the pan. Transfer cheesecake on a serving plate. Cut in wedges and serve. Everyone will be asking for seconds.