Sweet Potato Cheesecake with Pecan-Crumb Crust

Graham Cracker-Pecan Crust
2 cups graham cracker crumbs fine
1/2 cup butter melted
1/4 cup pecans finely chopped

Preheat oven to 425 degrees F.

Combine ingredients well and press into a 10-inch springform pan.

Filling
24 ounces cream cheese softened
1 cup granulated 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, mashed

Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon and ginger. Beat cream and well-mashed sweet potatoes in on medium speed of a hand held mixer just until well-combined. Pour the filling into the prepared crust.

Bake at 425 degrees F for 15 minutes; reduce heat to 275 degrees F and bake 1 hour more. Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack.

Serve with sweetened whipped cream or caramel topping.