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1
Preheat oven to 425u00b0F. Pierce sweet potatoes several times with a knife. Roast until flesh yields easily to a knife inserted into the center of the potato. Baking time will vary. Check potatoes after 50 minutes. Reduce oven to 350u00b0F
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2
Remove sweet potatoes from oven and allow to cool. (Potatoes can be roasted the day before you need them. Store cooled, roasted potatoes in the refrigerator.)
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3
Spoon sweet potato flesh into the bowl of a food processor. Discard
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4
potato skins. Process until smooth. Measure 16 ounces (1 3/4 cups) of sweet potato puree into a small bowl. Set aside.
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5
In a small bowl, combine cookie crumbs, granulated sugar, and butter. Stir with a fork to combine. Press mixture firmly into the bottom of a 9x13-inch baking dish.
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6
Bake crust until golden brown. Remove pan from oven and place on a wire rack. Reduce oven temperature to 325 degrees F.
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7
In a medium bowl, combine cream cheese and dark brown sugar. Cream until smooth. Add eggs, one at a time. Blend well between each addition. Scrape down the bottom and sides of the bowl with a rubber spatula.
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8
Add sweet potato puree, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Blend until smooth. Filling will be thick. Spread filling evenly over prepared crust.
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9
Bake cheesecake for 30 minutes or until golden brown. Filling should be set and not jiggle. Remove pan from oven. Place on a wire rack to cool. Once cooled, cover with plastic wrap and chill overnight. Cut into squares.
