Ingredients
1-3/4 cups graham cracker crumbs1/3 cup butter, melted1/4 cup sugarFILLING:2 packages (8 ounces each) cream cheese, softened1/2 cup sugar1 teaspoon vanilla extract2 large eggs, room temperature, lightly beatenSWEET POTATO FILLING:1 cup mashed sweet potatoes (about 3/4 pound)1/2 cup sugar1/2 cup evaporated milk1/4 cup butter, melted1 large egg1/2 teaspoon vanilla extract1/8 teaspoon each ground cinnamon, cloves and nutmeg1/8 tsp. saltTOPPING:3/4 cup sour cream3 tablespoons sugar1-1/2 teaspoons vanilla extractGlazed chopped pecans, optional
Preparation
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1-1/2 in. up side of the prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
In a large bowl, combine sweet potatoes with sugar, evaporated milk, butter, egg, vanilla, spices and salt. Spoon over cheesecake batter. Place springform pan in a large baking pan; add 1 in. hot water to larger pan. Bake at 325° until center is just set and top appears dull, 50-55 minutes.
Combine the sour cream, sugar and vanilla. Spread over cheesecake. Bake just until set, 5-10 minutes longer. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle cheesecake with pecans if desired.
