Preheat oven to 200C (400F).

Scoop seeds from the squash and discard. Cut in half lengthwise and place on a baking tray. Drizzle with olive oil and bake for about an hour, or until really soft. Allow to cool

Decrease oven temp to 180C (350F). Line a 9in (23cm) springform pan with baking paper and grease the base and sides with oil or butter.

Scoop pumpkin flesh away from the skin and finely chop or puree in a food processor. Measure out 1 cup or (1/2lb) 250g

Whisk together cream cheese and sour cream and stir eggs and sugar until combined. Add egg mixture to the cream cheese a little at a time until all combined OR whizz everything in a food processor until smooth.

Stir through or whizz in the prepared pumpkin.

Pour into the prepared pan and bake for 1 hour or until golden around the edges and the cheesecake feels firm in the centre when you touch the top. If you have time allow to cool in the oven but if you need to make way for the turkey, by all means do so.