Sweet Potato Cheesecake

• Crust:
• 2 cups graham cracker crumbs (about 12 cookie sheets)
• 3 tablespoons sugar
• 2 tablespoons butter, melted
• 1 tablespoon water
• Cooking spray
• Filling:
• 1/2 cup vanilla fat-free yogurt
• 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
• 2 (8-ounce) blocks fat-free cream cheese, softened
• 1/3 cup all-purpose flour
• 1 1/4 cups sugar
• 1 tablespoon vanilla extract
• 1 tablespoon light molasses
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3 large eggs
• 2 (15-ounce) cans sweet potatoes, drained

1. Preheat oven to 350u0b0.
2. To prepare crust, combine first 4 ingredients, tossing with a fork until well blended. Press into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350u0b0 for 10 minutes; cool on a wire rack. Reduce oven temperature to 325u0b0.
3. To prepare filling, place yogurt and cheeses in a large bowl; beat with a mixer at high speed until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour and next 7 ingredients (flour through nutmeg); beat well. Add eggs, 1 at a time, beating well after each addition.
4. Place sweet potatoes in a food processor; process until smooth. Add sweet potatoes to cheese mixture, stirring until well blended.
5. Pour cheese mixture into prepared pan. Bake at 325u0b0 for 1 hour and 20 minutes or until cheesecake center barely moves when pan is touched. Turn oven off. Cool cheesecake in closed oven 1 hour.
6. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

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Taken from www.myrecipes.com/recipe/sweet-potato-cheesecake (may not work)