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1
Cut the Hokkaido squash in half, remove seeds, place on a baking tray with star anise, cinnamon, and nutmeg, and roast at 185°C (365°F) for at least 45 minutes until tender.
2
Once roasted, scoop out the flesh and purée until smooth; set aside.
3
Crush the graham crackers into fine crumbs and mix with melted butter and a pinch of salt.
4
Press the crumb mixture evenly into a 28cm (11-inch) springform pan and bake at 185°C (365°F) for 10 minutes until lightly golden and set. Let cool.
5
In a large bowl, mix the cream cheese and sugar by hand until smooth.
6
Add the pumpkin purée, spices, heavy cream, and orange juice to balance the sweetness and boost flavor.
7
Add the eggs one at a time, mixing gently, then add the cornstarch. Combine until smooth without whipping.
8
Pour the cheese mixture over the cooled crust and gently tap the pan on the counter 5-6 times to remove air bubbles.
9
Place the pan into a larger tray, add hot water to create a bain-marie, and bake low and slow at 130°C (270°F) for 1 hour 20 minutes. The center should still jiggle slightly when done.
10
Let the cheesecake cool to room temperature, then refrigerate for at least 6 hours before serving.
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