Instructions

1. Preheat the oven to 350 F. Line bottom of 9-inch springform pan with parchment paper and grease with cooking spray. Then wrap the springform pan in 2 layers of aluminum foil to make sure no water leaks in when you place it in water bath later.

Crust:

1. Pulse graham crackers in a food processor to make fine crumbs. Stir in sugar and cinnamon, then add melted butter and stir with a fork until evenly moistened. Press the mixture firmly into the bottom of springform pan. Place in the freezer to firm while making the filling.

Cheesecake filling:

1. First, mix softened cream cheese, sugar and vanilla extract just to combine. Then, add eggs one at the time and mix on low speed just to combine, do not overmix it. Mix in sour cream, too.
2. Now, reserve about 1 ½ cup batter for top layer.
3. Spread about 1 ¾ -2 cups cheesecake filling over the crust and place in the fridge.
4. In remaining cheesecake batter add mashed sweet potato, flour and spices and mix until evenly combine. Gently spoon sweet potato mixture over cheesecake layer and smooth the top.
5. Then spoon reserved cheesecake mixture over sweet potato layer.
6. Now, transfer springform pan in large roasting pan. Pour hot water in roasting pan to fill it halfway through. Place in the oven and bake 60-70 minutes until the cake has set. Turn off the oven and leave the cheesecake in the oven for 1 hour, then lift springform pan from water bath and place it on the counter to cool at room temperature. Refrigerate for 4 hours or overnight.
7. Remove the foil, then remove the ring from springform pan. Run a thin metal spatula under the crust to remove it from the bottom of the pan and transfer the cake onto a serving plate.

Pecan Topping:

1. To make the topping, in a heavy saucepan over medium heat melt the butter, stir in sugar until dissolve completely. Increase heat and bring to a boil. Whisk in cinnamon and heavy cream and remove from the heat. Stir in pecans and pour over cheesecake.
2. Store in the fridge.