Sweet Potato Cheesecake With Pecan-Crumb Crust

• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 4 large eggs
• 3 egg yolks
• 3 tablespoons flour
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 cup whipping cream
• 1 1/2 cups sweet potatoes, oven-baked, peeled and well mashed
• PECAN CRUST
• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup finely chopped pecans

1. Set oven to 425 degrees.
2. FOR CRUST: combine crust ingredients well, and press into a 10-inch springform pan.
3. Beat cream cheese, sugar and all eggs until smooth.
4. Mix in whipping cream.
5. Beat in flour, cinnamon and ginger.
6. Beat in well-mashed sweet potatoes until well combined.
7. Pour the batter into prepared crust.
8. Bake at 425 degrees for 15 mins; lower heat to 275 degrees, and bake 1 hour more.
9. Turn heat off, and leave in oven to cool for several hours, or cool on a wire rack.
10. Leave in fridge for 8-9 hours, or overnight to set.
11. Serve with sweetened whipped cream or caramel topping.

cream cheese, sugar, eggs, egg yolks, flour, cinnamon, ginger, whipping cream, sweet potatoes, pecan crust, graham cracker crumbs, butter, pecans

Taken from www.food.com/recipe/sweet-potato-cheesecake-with-pecan-crumb-crust-74009 (may not work)