• 3 (8 oz) pkgs cream cheese, softened
• 1 cup sugar
• 4 large eggs
• 3 egg yolks
• 3 Tbsp flour
• 2 tsp cinnamon
• 1 tsp ginger
• 1 cup whipping cream
• 1 1/2 cups sweet potatoes, mashed

Graham Cracker-Pecan Crust:

• 2 cups graham cracker crumbs, fine
• 1/2 cup butter, melted
• 1/4 cup pecans, finely chopped

1. Preheat oven to 425°.
2. Combine crust ingredients well and press into a 10-inch springform pan.
3. Beat cream cheese, sugar, and eggs until smooth.
4. Beat in flour, cinnamon, and ginger.
5. Beat cream and well-mashed sweet potatoes in on medium speed of a hand held mixer just until well-combined.
6. Pour the batter into the prepared crust.
7. Bake at 425° for 15 minutes.
8. Lower heat to 275° and bake 1 hour more.
9. Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack.

(SassaFras)