Well Made by Kiley

Preheat oven to 350F. Spray and line an 8” baking dish or springform pan with parchment paper; set aside.
In a medium bowl, combine the ingredients for the crust. Stir well and then press the mixture into the bottom of the pan. Bake for 8-10 minutes, then cool before adding the cheesecake filling. Reduce the oven temperature to 325F.
In a large bowl, beat the cream cheese until smooth. Add in the sugar, greek yogurt, and vanilla, beat. Add in the eggs, one at a time, beating after each addition.
Fold in the flour and pumpkin pie spice.
Pour the filling onto the crust, and place the pan in the bottom of a baking sheet filled with 1” of hot water. Transfer to the oven and bake at 325F for 45-55 minutes, or until the middle has just set.
Remove and cool on a wire cooling rack for 1 hour+ before covering and transferring to the fridge and chilling for 8 hours.
Once ready to serve, make the homemade whipped cream.
Add all the ingredients to a chilled mixing bowl, and beat for ~5 minutes, until stiff peaks form.
Top the cheesecake with the homemade whipped cream, chocolate shavings, and the dark chocolate waffle cones.
Slice and enjoy!