Cover 9 x 9 inches pan with baking paper and leave aside.
Preheat the oven to 165 C / 330 F.
In a small bowl, combine cookie crumbs and butter and press on the bottom of prepared pan.
Bake at 165 C / 330 F for 10 minutes. Cool on wire rack.
For filling, use large bowl and mix Mascarpone, cream cheese, pumpkin spice, vanilla extract and lemon juice.
Add eggs and combine. Pour over crust.
Place the pan with cheese filling into large baking pan and add one inch of boiling water to larger pan.
Bake for 50 minutes at 165 C / 330 F or until center is set and top appears dull.
Remove from water bath and leave to cool completely. For the best results, leave overnight in the fridge.
For topping, combine pumpkin butter and whipping cream in a mug.
Gently spread pumpkin topping over cooled cheese filling, cut and serve.