For the Crust:

• 1 cup graham cracker crumbs
• 1/2 cup crushed gingersnap cookies
• 2 tablespoons brown sugar
• 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened to room temperature
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup sour cream, room temperature
• 3 large eggs + 1 egg yolk, room temperature
• 1.5 cups roasted sweet potato puree, smooth
• 2 teaspoons pure vanilla extract
• 2 tablespoons all-purpose flour
• 1.5 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fine salt

For Garnish:

• Whipped cream & dusting of ground cinnamon