Crush the whole wheat cookies into fine crumbs and mix with melted butter.

Press the cookie mixture into the bottom of a lined cake tin and flatten it firmly.

Prepare the pumpkin by steaming and mashing it through a fine sieve.

Mix softened cream cheese with the mashed pumpkin until smooth.

Add plain yogurt, sugar, heavy cream, and milk to the mixture and blend well.

Scrape the seeds from the vanilla bean and add them to the mixture.

Add egg yolks and the whole egg one at a time, mixing on low speed.

Sift in corn starch and mix until fully incorporated.

Pour the batter into the prepared tin and smooth the top.

Bake in a preheated oven at 160°C for 90 minutes using a water bath method.