No Bake Pumpkin Cheesecake

Amply grease a 10" spring form pan with shortening. In a food processor pulse the cocoa pebbles into crumbs, then add the melted butter until combined. Transfer buttered crumbs to spring form pan and evenly spread along the bottom to create a crust, smoothing with the back of a tablespoon as you do. Place in freezer to set for 20 mins. Meanwhile clean out the food processor. When ready, again use the food processor to combine the cream cheese, pumpkin purée, sugars, vanilla, and pumpkin extract until smooth. Pour over frozen crust in a smooth even layer, then freeze for 6-8 hours or overnight. Serve straight from the freezer, decorating with a ring of whipped cream dollops coated in cinnamon and sprinkled with extra cocoa pebbles + pumpkin seeds.