Pumpkin peel and seeds, cut into pieces and bake at 180 degrees an hour and a half.
While the pumpkin is baked, you can cook brownie. Nuts - any (I have walnuts) wash, fry in a dry pan, grind.
Melt the chocolate and allow to cool to room temperature.
Beat butter at room temperature with cooled chocolate and sugar.
Without stopping whipping one by one enter the eggs.
Sift the flour with the baking powder in the chocolate mass. Add nuts, stir.
Bake in the form of 20 cm in diameter at 180 degrees for 20-25 minutes. Cool on a wire rack to room temperature. From forms do not remove.
In a blender lay down their pieces of baked pumpkin and banana. Punch until smooth.
Add the remaining ingredients for the cheesecake. Punch blender. Generously sprinkle with ground cinnamon. Pour on the basis of brownie and bake at 160 degrees 40-45 minutes. Baking time may vary slightly depending on the characteristics of your oven. Landmark-shake the center of cheesecake. Next - don'T DO as I did - (very sleepy)- pulled the cheesecake from the oven immediately and cool at room temperature. It is necessary to cool any cheesecake in the oven with the door open-the only way it will not break!!! Then to the room on the table and then overnight in the fridge.
In the morning, pour the fragrant coffee and enjoy the yummy!