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First, prepare the crust.

Put the graham crackers in a food processor and process until they are crumbs (1 cup crumbs).

Put the graham cracker crumbs in a bowl.

Add sugar, then the melted butter.

Mix well until everything is incorporated (sandy texture).

Pour the mixture in a greased 7 inch springform baking pan.

Spread the crumbs mixture evenly in the bottom of the pan and up the sides.

Use a cup to press down on the mixture all over the bottom and the sides of the pan.

Bake at 350°F preheated oven for 8 minutes.

Let cool.

Prepare the filling.

Cream together the cream cheese and sugar.

Add the egg, salt and vanilla then whisk for few minutes. Make sure to scrape down the edges of the bowl from time to time.

Add sour cream and heavy cream.

Whisk until creamy and smooth.

Pour the cream cheese filling over the crust.

Bake at 350°F preheated oven for 15 minutes then reduce the heat to 250°F and continue baking for 40 minutes more.

Since the cheesecake does shrink as it cools, run a knife around the edges to loosen it from the ring of the springform pan.

Let cool at room temperature for 30 minutes.

Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Open the springform pan and remove the ring.

Slice the cheesecake.

Enjoy.

First, cut a circle around the top stem of the pumpkin (already washed).

Remove the top and set aside.

Remove the seeds and strings from the pumpkin with a spoon or your hand.

Season the inside with salt and pepper. Set aside.

Wash and drain the basmati rice.

Put the rice in a small saucepan over medium heat.

Add about 1 1/2 cups hot water.

Add salt and turmeric.

Once the water starts to boil, reduce the heat and let simmer for 10 to 15 minutes. Set aside.

Prepare the beef filling.

In a large frying pan, put olive oil over medium heat.

Add the onion, garlic, peppers, parsley, cilantro.

Season with salt, pepper, ginger, Ras Al Hanout, crushed red pepper (optional) and add paprika.

Let cook for few minutes.

Add the grated tomato and stir for 2 to 3 minutes.

Add the ground beef. Let cook for few minutes.

Add about 1/2 cup water and let everything cook until the juice evaporates. Set aside.

Assemble the stuffed pumpkin.

Put few tablespoons of rice in the pumpkin cavity.

Top the rice with the beef filling. Press down to pack it in tightly.

Alternate between rice and beef filling.

Place the top of the pumpkin on.

Put the pumpkin on a baking pan.

Bake at 350°F for about 2 Hours.

In the last 10 minutes of baking, remove the top of the pumpkin and add shredded cheese on the stuffing if you like.

Leave the stuffed pumpkin at room temperature for at least 20 minutes before cutting.

Slice the pumpkin into wedges.

Enjoy.