Sweet Potato Cheesecake

• 2 cups graham cracker crumbs (about 12 cookie sheets)
• 3 tablespoons sugar
• 2 tablespoons butter, melted
• 1 tablespoon water
• cooking spray
• 12 cup non-fat vanilla yogurt
• 2 (8 ounce) blocks reduced-fat cream cheese, softened
• 2 (8 ounce) blocks fat free cream cheese, softened
• 13 cup flour
• 1 14 cups sugar
• 1 tablespoon vanilla extract
• 1 tablespoon light molasses
• 34 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 14 teaspoon salt
• 14 teaspoon ground nutmeg
• 3 eggs
• 2 (15 ounce) cans sweet potatoes, drained

1. Preheat oven to 350F.
2. CRUST: Combine first 4 ingredients, tossing with a fork until well blended.
3. Press into bottom of a 9-inch springform pan coated with cooking spray.
4. Bake for 10 minutes; cool on a wire rack.
5. Reduce oven temperature to 325F.
6. FILLING: Place yogurt and cheeses in a large bowl; beat until smooth.
7. Add flour and next 7 ingredients (flour through nutmeg); beat well.
8. Add eggs, 1 at a time, beating well after each addition.
9. Place sweet potatoes in a food processor; process until smooth.
10. Add sweet potatoes to cheese mixture, stirring until well blended.
11. Pour cheese mixture into prepared pan.
12. Bake for 1 hour and 20 minutes or until cheesecake center barely moves when pan is touched.
13. Turn oven off.
14. Cool cheesecake in closed oven 1 hour.
15. Remove cheesecake from oven; run a knife around outside edge.
16. Cool to room temperature.
17. Cover and chill at least 8 hours.

graham cracker crumbs, sugar, butter, water, cooking spray, nonfat, cream cheese, cream cheese, flour, sugar, vanilla, light molasses, ground cinnamon, ground ginger, salt, ground nutmeg, eggs, sweet potatoes

Taken from www.food.com/recipe/sweet-potato-cheesecake-116209 (may not work)