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1
Bring the cream cheese to room temperature.
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2
In a plastic bag, smash the cookies finely with a rolling pin.
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3
Microwave the butter.
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4
In a bowl, mix the crushed cookies and melted butter.
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5
Line a tart pan with parchment paper, spread out the cookie mixture and press down over plastic wrap.
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6
When the crust is evenly spread out and pressed, chill in the refrigerator.
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7
If you have any cookie mixture left over, chill in a heatproof container.
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8
Cut the de-seeded kabocha into bite sized pieces, wrap with plastic wrap and microwave until soft.
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9
Remove the skin and pass the rest through a strainer to puree it.
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10
Cut out the Jack-O'-Lantern face with the kabocha squash peel.
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11
Cut the peel into rectangular strips first before making triangles and squares.
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12
In a bowl, whip the softened cream cheese until smooth, and sift in the sugar while mixing constantly.
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13
Beat the eggs and add to the cheese mixture little by little.
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14
Add the pureed kabocha squash from Step 4 and mix well.
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15
Add cake flour and mix again.
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16
Add the cream, lemon juice, and rum, in that order.
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17
Add melted butter at the end.
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18
Preheat the oven to 360F/180C.
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19
Take the tart pan with the cookie crust out of the refrigerator.
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20
Scatter chocolate chips (if you add too many, the cake will lose its kabocha squash flavor).
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21
Pour the cheesecake batter.
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22
Carefully place the Jack-O'-Lantern facial features from Step 5 on the surface, keeping in mind that you will be cutting the cake into 8 pieces.
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23
Bake for 45 minutes.
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24
When a bamboo skewer poked in the middle comes out clean, it's done.
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25
Cool, and refrigerate overnight.
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26
When it's completely chilled and firm, take it carefully out of the pan and slice with a warm knife (wipe off the blade after every cut for clean cuts).
