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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 mix thoroughly.
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4
Press the mix proportionately 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 min.
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6
Remove from the oven and cold.
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7
In a mixing bowl, whisk 4 Large eggs, brown sugar, cane syrup salt, cinnamon, nutmeg, and ginger together.
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8
Add in 1 1/2 c. of the cream and 1 tsp.
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9
vanilla to the mix and mix well.
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10
In a small mixing bowl, mash the squash with 1/2 c. of the cream.
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11
Mash the mix till smooth.
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12
Whisk the squash mix into the egg mix and blend till smooth.
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13
Mix in the chocolate pcs.
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14
In another mixing bowl, whisk the cream cheese till smooth.
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15
Add in the remaining 2 Large eggs, cream, vanilla, sugar and lemon juice.
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16
Whisk till smooth.
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17
Pour the squash mix over the prepared crust.
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18
In a steady stream, pour the cream cheese mix all over the squash mix.
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19
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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20
Place the pan in the oven and bake for about 30 to 35 min or possibly till the center is set.
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21
Remove the pan from the oven and cold completely.
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22
Slice into 2-inch bars.
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23
This recipe yields about 25 bars.
