Instructions: Preheat oven to 350F.
In a processor, pulse the figs and graham crackers until they clump together in a sticky ball, about 30 seconds. Dont process too long or the crackers will lose their texture.

Transfer to a small bowl and press the mass into roughly the same shape as the cheesecake pan.

Lightly grease a high-sided 7" springform cheesecake pan.

Press the crust mixture into the bottom and completely up the sides of the pan.

Dip your fingers into a bowl of cold water to alleviate any stickiness.

Smooth the crust over the bottom of the pan completely first, work out from the center, then build up the sides, bringing the crust up to and beyond the rim of the pan. Finally, trim the crust with a small sharp knife for a clean presentation.

Cut the squash in half, remove the seeds, place face down on a baking sheet and bake in the preheated oven for 40 minutes.

Remove and let cool.

Scoop 2 cups of the flesh out and puree for this recipe and freeze the rest for future use.

The filling: In a blender, puree all the ingredients except the squash and yogurt until smooth and creamy, about 2 minutes, gradually increasing the speed.

Stir if necessary to complete the incorporation.

Turn this mixture into the reserved squash and stir thoroughly. Then fold in the yogurt until just combined.

Pour the filling into the prepared crust, pop into the refrigerator and chill until set, about 2 to 3 hours.

To serve, unmold, slice with a warm knife and garnish each piece with orange zest or a thin orange slice..

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