For the base: In a bowl Confuse crushed biscuits, the walnuts, sugar and cinnamon. Add melted butter and stir until dry ingredients absorb the butter. Spread the mixture into a baking dish with dimensions 33h23 cm worried well with spoon or hand. cream cheese filling: In a large bowl, beat cream cheese with sugar until evenly mixed. Add the eggs one at a time and mix until fluffy cream. Pour on the substrate and bake in a preheated 175 C oven for 20 minutes. Remove from oven and let cool. Pumpkin mousse: In a large bowl, mix the refractory puree of pumpkin, egg yolks, 1/2 cup sugar, milk and cinnamon. Put slightly heated stove and stir until mixture begins to thicken. Remove from heat. Pour the gelatin in 1/4 cup cold water, stir and let stand for 1 minute. Place the container on low heat and stir until gelatin is dissolved. Add the gelatin to the cream of pumpkin, mix well and leave to cool. Beat the egg whites with the remaining 1/4 cup sugar to foam. Add egg whites to the cream of pumpkin, stir gently until absorb egg whites and obtain a fluffy cream. Pour the resulting cream on cream filling of feta cheese. Place in refrigerator for at least 4 hours. When the pumpkin mousse enough themselves together, beat the cream with the sugar and cover the cake with a cream.