Step 1

Preheat oven to 325 degrees.

Step 2

In a medium bowl, combine cookie crumbs and butter. Press into a 9-inch tart pan. Bake until crust is just set, about 10 minutes.

Step 3

With a hand mixer on low speed, combine the cream cheese, sugar, pumpkin pie spice and salt until smooth. Beat in pumpkin. Beat in the eggs one at a time, taking care not to incorporate much air into the mixture.

Step 4

Remove 1/3 cup of filling, and tint it with the orange food coloring. Remove another 1/3 cup of filling, and tint it with green food coloring.

Step 5

Pour remaining, uncolored filling into the crust, and smooth to level.

Step 6

Pipe orange pumpkins with green stems all over the surface of the cheesecake. Bake until just set, about 20 minutes.

Step 7

Allow to cool at room temperature, then freeze for at least 2 hours. Serve chilled.