23-inch greased form with removable bottom is wrapped well with two layers of aluminum foil (can be omitted if not bake in a water bath) . The ingredients for the base are mixed to homogeneity, and the mixture is pressed tightly to the bottom of the mold. Bake at 180C for 8-10 minutes. The base is allowed to cool. Cream the feta cheese, sugar and vanilla stir until a smooth cream and add to the eggs one by one. Again mix until smooth mixture. One cup Spread the mixture over the base. To the remaining mixture add the pumpkin and spices and mix well. Pumpkin mixture is also spread in the form carefully. Bake in a water bath preheated to 165 C oven for 55-65 minutes or until the medium is almost solid. Can be baked and not put in a water bath for 35 to 40 minutes, but then the cream can crack. When baked cheesecake to cool in the oven door open. When completely cool, put in refrigerator for at least 3 hours. Optional, before serving, garnish with chocolate topping, whipped cream, vanilla or caramel ice cream or crushed crackers. * 1 cup = 240 ml * I have form with removable bottom and use a conventional tray. It was very good and I had no trouble pulling the pieces. * Pumpkin and spices may increase less optional.