Red Currant Bakery

Make the crust
0 Pour the package of leibniz into a high powered blender or a food processor. Pulse until finely ground.
2 In a medium, heat safe bowl, melt the butter in the microwave in short bursts. Add in the sugar and cinnamon and whisk to combine.
3 Pour the ground leibniz into the bowl and use a fork or spatula to mix fully until all the cookie crumbs are darker from the butter.
4 Line a 9" springform pan with a round piece of parchment paper.
5 Pour the mixed crust into a springform pan. First press the crust into the bottom of the pan and up the sides.
6 Be sure that the corner where the sides and bottom meet isn't too thick. You can do this by pressing the back of your pointer finger into the corner once the crust has been pressed into the whole pan.
7 Chill the crust in the fridge for at least 30 minutes before baking.
8 Preheat the oven to 350 F and place a rack in the center of the oven.
9 Bake the crust for 8 minutes.
10 Once baked, remove the crust and allow to cool fully on a wire cooling rack.
Make the cheesecake filling
12 Once the crust is cooled, preheat the oven to 350 F.
13 In a large mixing bowl, add in the quark, corn starch, and sugar. Use an electric mixer to whisk together until smooth and combined.
14 Add in the eggs, vanilla, and sour cream. Mix again to combine.
15 Finally add in the oil and heavy cream and mix once more.
16 In a separate bowl, whisk the pumpkin puree and pumpkin pie spice together.
17 Add 400 grams of the cheesecake filling in with the pumpkin puree mixture and whisk to combine.
Assemble & Bake
18 Use a ladle to scoop about 250 milliliters of the vanilla cheesecake mixture into the crust.
20 Scoop the same amount of the pumpkin mixture into the center of the crust. Continue alternating between both fillings until all has been used up.
21 Use a skewer or toothpick to swirl the two together as much as you want.
22 Bake the cheesecake for between an hour and an hour and 10 minutes, rotating it after 45 minutes to ensure even baking.
23 Once baked, remove the cheesecake from the oven and leave to cool on a rack until it is room temperature.
24 Then, move it to the fridge and allow it to set fully before removing the springform pan.