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Mix rusk and cookie crumbs (or graham cracker crumbs), 1/2 cup sugar, butter, and 2 tablespoons tahini together in a bowl. Press into the bottom of a 10-inch springform pan. Sprinkle 1/4 crushed pistachios over the prepared crust.
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In the bowl of an electric stand mixer, using a whisk attachment, beat the cream cheese and whole egg together until smooth. Beat in the egg yolk. Add the Greek yogurt and vanilla extract, 1 1/4 cups sugar, heavy cream, and flour and whisk until smooth. Spread 2 cups of mixture over the crust to form the first filling layer.
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Add the pumpkin puree, cinnamon, cloves, and nutmeg to the remaining cream cheese mixture and whisk to combine. Spread over the first layer of filling.
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Place cheesecake in a cold oven. Set oven temperature to 200 degrees F / 95 degrees C. Bake cheesecake slowly, for about 3 hours, or until set. Open oven door a bit and let cheesecake cool inside for 1 hour. Refrigerate until firm, 8 to 24 hours.
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To serve: Spread 1/4 cup tahini over the surface of the cheesecake; arrange toasted walnuts and toasted sesame seeds or nigella on top. Expect a WOW moment!