Peel the pumpkin and place in a food processor along with the confit orange peel. Blitz into very small pieces.
Add all the ingredients into a saucepan, bring to the boil and simmer until the pumpkin is cooked and very soft, and all the liquid has evaporated. With a blender mix to a puree and allow to cool completely.
Make an almond brittle:
Add the chopped almonds to a pan and toast until golden brown. Add the sugar and melt to a caramel. Spread the almond mixture on to a silicone baking sheet and then allow to cool.
For the base:
Melt the butter. Crush together the almond brittle and the biscuits to a rough crumble texture and then add the butter. Mix well and then spread a thin layer into stainless steel serving rings to make the biscuit base. Transfer to the fridge and refrigerate until set.
Mix together the cream cheese, pumpkin puree and icing sugar. Transfer to a pastry bag and pipe the mixture on top of the biscuit bases. Return to the fridge and allow to set.
«When preparing the pumpkin make sure that absolutely all the water is evaporated and that the resulting puree is very thick, otherwise the cheesecake will not set. »