Blitz the gingersnaps and pumpkin spice in a food processor until they are almost fine crumbs, and then add the melted butter.

Process again until the crumb mixture starts to clump together like damp sand.

Press the mix into the bottom of a 9 inch springform pan.

Put the pan in the fridge while you make the filling.

Preheat the oven to 325°F.

Put the pumpkin purée and cream cheese into a food processor and mix until the cheese blends into the pumpkin.

Add the sugar and spices and with the motor running, add the eggs one at a time down the tube of the processor.

Scrape down and process again, adding the lemon juice and blitzing to make a smooth mixture.

Wrap the outside of the biscuit-lined springform tin with a few layers of clingfilm. Set on a large piece of double-layered strong foil and bring it up around the edges of the springform pan.

Sit the foil-covered springform tin in a roasting pan.

Scrape the cheesecake filling into the pan and then pour recently boiled water into the roasting pan to a level approximately halfway up the cake tin.

Bake for about 1 ¾ hours, or until the filling has set with only a small amount of wobble left at its centre. It is worth remembering that it will continue to cook as it cools down.

Take the tin out of the water bath and sit it on a cooling rack, removing the foil as you do so.

When it is cool enough, put the cheesecake in the refrigerator overnight, before unspringing it from the tin to slice.