Preheat oven to 300 F. Prepare 9 x 9 baking pan. Put parchment paper on the bottom.
In a medium bowl combine graham crackers and melted butter. Press gently on the bottom of the 9 x 9 baking pan. Bake for 15 minutes.
1 cup graham cracker crumbs, 1/4 cup unsalted butter
In a medium bowl mix with mixer cream cheese, greek yogurt and sugar. Mix until well combined with mixer. Add 1 egg and mix.
8 oz. cream cheese, 1 cup greek yogurt, 1/2 cup sugar, 1 egg
Add butternut squash puree and vanilla extract, mix well.
1/2 cup butternut squash, 1 tsp. vanilla extract
Add cornstarch, cinnamon and nutmeg. Mix until well combined with electric mixer.
1 tsp. cornstarch, 1 tsp. cinnamon, 1/8 tsp. nutmeg
Bake for about 25 minutes until center will not jiggle.
Cool off completely before cutting into bars.
Cut cooled off cheesecake bars with sharp knife, also you can clean knife with paper towel after each cut if needed or run knife under hot water to warm it.