Ingredients:Preparation Time: 1 1/2 hours, plus chilling
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted

For the cheesecake filling:
3 packages (3 ounces each) cream cheese, softened
1 cup sugar
1/4 cup light brown sugar
1 3/4 cups mashed sweet potatoes
2 large eggs, slightly beaten
2/3 cup evaporated milk
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

For the topping:
2 cups sour cream, room temperature
1/3 cup sugar
1 teaspoon vanilla extract

Instructions:Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugarAnd butter until combined. Press onto bottom and 1 inch up side of a 9-inchSpringform pan. Bake until set but not brown, 6 to 8 minutes. Remove fromOven, and cool. Beat cream cheese with electric mixer until smooth. Add sugar and brownSugar, beating until smooth. Add sweet potatoes, eggs, evaporated milk,Cornstarch, cinnamon and nutmeg, beating until well combined. Pour intoCrust. Bake until edge is set, 55 to 60 minutes. Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake.Return to oven, and bake until just set, 5 minutes. Cool on wire rack.Remove side of pan, and chill for a few hours or overnight. Can garnish withPecan halves and drizzle with a Caramel Topping. Makes about 12 servings.