Sorry for the misunderstanding, will fix. You can do either way. You can add the chilled whipping cream to the mascarpone and continue mixing until stiff peaks form or whip the cream separately and add it to the mascarpone mixture. Let me know how it turned out for you.

I wonder what happened. It is a very flavorful cake, not bland at all. It is important to use good quality chocolate and if possible fresh roasted pumpkin. I never use canned pumpkin. What kind of pumpkin did u use? Also, it is a must to use all the spices mentioned, ginger, cinnamon, nutmeg and cloves, to bring that fall specific flavor. If you follow exactly each step the cake will turn awesome and bursting with flavor.

The butter separated because the heat was a bit too high. But I am sure it was tasty. Glad you tried it out:)

I have many baked cheesecake recipes. I recommend trying those recipes. For instance try this amazing Pecan Cheesecake. https://www.homecookingadventure.com/pecan-pie-cheesecake/

Let it thaw in the fridge and yes, serve it straight from the fridge.

Sorry if this is obvious but, would you serve it straight from the fridge? Or let it sit on the counter a bit before serving? Mine is in the freezer now so wondering what to do when the time comes, thanks!