Sweet Potato Pie Cheesecake

Crust

1 1/2 cup crushed gingersnap cookies (about 7 ounces or 32 cookies)

1/3 cup packed light brown sugar

6 Tbsp. unsalted butter, melted

1 pinch kosher salt

Nonstick cooking spray

Cheesecake Filling

1 8-ounce package of cream cheese, cool but slightly softened

1/2 cup sour cream, at room temperature

1/3 cup granulated sugar

1/4 tsp. kosher salt

1 tsp. vanilla extract

2 large eggs, room temperature

Sweet Potato Topping

1/2 cup light brown sugar

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. freshly ground nutmeg

1/4 tsp. kosher salt

2 cups cooked dark orange sweet potatoes, mashed until very smooth or pureed in a food processor (about 12 ounces or 2 large sweet potatoes)

1/4 cup half-and-half

3 Tbsp. unsalted butter, at room temperature

2 tsp. vanilla extract

2 large eggs, room temperature

For the Crust

1. Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray. Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate.
2. Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly.

For the Cheesecake Filling

1. In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs.
2. Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour.

For the Sweet Potato Topping

1. In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.