Mix the whipped cream, cream cheese and yoghurt together in a bowl. Add the stem ginger and mix well. Swirl the pumpkin purée through the cream mixture, then spoon it on the biscuit bases. Smooth ...
Combine pumpkin seeds, graham-cracker crumbs ... and spread evenly over the top of the cheesecake. Bake for 15 minutes, allow to cool, then refrigerate.