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1
Preheat the oven to 350 degrees.
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2
In a mixing bowl, combine the cookie crust and the melted butter together.
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3
Blend the mixture thoroughly.
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4
Press the mixture evenly and firmly on the bottom and sides of a 1/2 sheet pan.
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5
Place the pan in the oven and bake for about 10 minutes.
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6
Remove from the oven and cool.
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7
In a mixing bowl, whisk 4 eggs, brown sugar, cane syrup salt, cinnamon, nutmeg, and ginger together.
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8
Add 1 1/2 cups of the cream and 1 teaspoon vanilla to the mixture and mix well.
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9
In a small mixing bowl, mash the squash with 1/2 cup of the cream.
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10
Mash the mixture until smooth.
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11
Whisk the squash mixture into the egg mixture and blend until smooth.
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12
Fold in the chocolate pieces.
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13
In another mixing bowl, whisk the cream cheese until smooth.
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14
Add the remaining eggs, cream, vanilla, sugar and lemon juice.
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15
Whisk until smooth.
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16
Pour the squash mixture over the prepared crust.
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17
In a steady stream, pour the cream cheese mixture all over the squash mixture.
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18
Drag a knife from one side of the pan to the other a couple of times to incorporate the two mixtures together.
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19
Place the pan in the oven and bake for about 30 to 35 minutes or until the center is set.
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20
Remove the pan from the oven and cool completely.
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21
Slice into 2-inch bars.
