【For the Crust】Crush biscuits until very fine crumbs form. Melt unsalted butter with microwave, at 600W for 30 sec. Add melted butter to biscuit, and mix until well combined.

Press the biscuit mixture into the bottom of the cake pan. (I use a cake pan with a removable bottom.) Grease the side of the pan with butter. Let it sit in a fridge.

【For the Cheesecake】Preheat an oven to 200℃ / 392F. Cut squash into small pieces. Put them in a container. Put a plastic wrap over it, and microwave until soft. (microwave/600W, 3min) Crush it until no lumps left. Add cinnamon powder, and mix well. Strain the squash; set aside. Strain it; set aside.

Put cream cheese in a large bowl. Mix well until smooth. Add maple sugar, and mix well until the roughness of sugar disappears. (around 3-4 min)

Add an egg, and Stir well with a whisk until smooth. Add vanilla oil, and stir well.

Add heavy cream, and stir well until combined. Add lemon juice, and Stir well until smooth. Add rum, and mix well. Cheesecake batter is ready.

Pour 1/4 of the cheesecake batter into the mashed squash, and mix well until combined. Pour another 1/4 and mix well until combined.

Sift cake flour over the squash mixture. Mix it until powderiness disappears.

Put the squash mixture back into the remaining cheese batter. Mix well with a whisk until smooth. Pour it into the prepared pan.

Bake it at 170℃ / 338 F for 45 mins. Let it cool around 20-30 min. Remove the cake from the pan while it's warm.

Let it cool thoroughly. Refrigerate for 3 hours (If possible, overnight). Done!