1. Preheat oven to 350ºF/180ºC.
2. Line the bottom of an 9-inch (24cm) cake pan with removable bottom with foil if wanted.

For the cookie base:

1. Line bottom of 9-inch 24cm) springform pan with a large piece of aluminum foil, assemble pan, then pull extra foil up around the sides of the pan (see Notes below).
2. Grind cookies in the food processor, add the melted butter, and mix until the mixture looks like wet sand.
3. Or add already crushed cookies to the bowl with the melted butter and mix with spoon.
4. Put this mixture into the prepared pan and press firmly onto the bottom.
5. Bake for 10 minutes. Let cool on a wire rack while making filling.
6. Don’t turn oven off.

For the pumpkin filling:

1. In a large bowl beat cream cheese and sugar just until smooth.
2. Add vanilla, eggs, and yolk. Mix until well combined.
3. Add pumpkin pureé, cinnamon, nutmeg (if using), and cream. Mix to combine well.
4. Pour into prepared pan and bake for 45 minutes. Turn oven off and let cool inside the unopened oven for 1 hour.
5. Remove from oven and let cool completely.
6. Then wrap in plastic and refrigerate for 6 hours or overnight.
7. When ready to serve, transfer to serving plate, spread maple cream on top, and drizzle with extra syrup and candied pumpkin.

For the maple cream:

1. In a medium bowl, beat cream with sour cream and maple syrup until thick.
2. Be careful not to overbeat it so it doesn’t curdle.