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1
To make the filling: Prepare a steamer by filling a large round casserole with water to a depth of 3 inches; the casserole should be able to hold the squash comfortably and have a tightly fitting lid.
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2
Put a steamer rack or enough crumpled heavy-duty aluminum foil to support the squash on the bottom; the rack or foil should be just above the waterline.
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3
Set over medium heat and bring to a steady simmer.
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4
Put the whole squash on the rack, cover the pot, and steam until a knife pierces the flesh easily, about 1 hour.
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5
Remove from the heat, uncover the pot, and cool the squash in the steamer until cool enough to handle.
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6
Meanwhile, make the crust: Preheat the oven to 325F.
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7
Lightly butter a 9-inch spring form pan, line with parchment paper, and butter the paper.
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8
Set aside.
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9
Spread the walnuts on a rimmed baking sheet and toast, shaking the pan occasionally, until fragrant, about 15 minutes.
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10
Cool completely.
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11
Turn the oven down to 300F.
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12
Put the walnuts and 1/4 cup of the brown sugar in the bowl of a food processor and pulse until the walnuts are coarsely ground.
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13
(You can also crush the walnuts by putting them in a heavy-duty plastic bag and gently pounding with a heavy skillet.)
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14
Transfer the walnuts to a mixing bowl and add the graham cracker crumbs, lime zest, cinnamon, ginger, salt, and the remaining 1/4 cup brown sugar.
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15
Mix well, then add the melted butter and mix with your hands until everything is evenly moistened.
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16
Transfer the mixture to the prepared pan and press into an even layer on the bottom.
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17
Bake the crust until golden brown, about 12 minutes.
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18
Cool completely.
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19
Leave the oven on.
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20
When the squash is cool enough to handle, remove it from the steamer, cut it in half, and scoop out and discard the seeds and strings.
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21
Scoop out 2 1/2 cups of the squash flesh into a small bowl.
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22
Reserve any remaining squash for another use.
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23
Put the cream cheese, sugar, cinnamon, ginger, nutmeg, and salt into the bowl of a food processor and process, scraping down the sides and bottom of the bowl occasionally, until the mixture is light and smooth.
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24
Add the squash and process again, scraping down the sides and bottom of the bowl occasionally, until smooth.
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25
Add the brandy and eggs and process just until they are incorporated.
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26
Transfer to a bowl and finish mixing with a rubber spatula.
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27
Transfer the filling to the cooled crust.
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28
Bake until the center is set but still slightly jiggly, about 1 hour.
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29
Cool completely and unrnold.
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30
Serve the cheesecake with the condensed milk chantilly, if desired.
