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1
In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well.
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2
To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan.
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3
Refrigerate for at least 30 minutes.
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4
In a mixer, beat the cream or Mascarpone cheese until smooth, then add the sugars and spices and beat until the mixture is light and fluffy, approximately 3-4 minutes.
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5
Add the sweet potato puree and mix until just blended.
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6
Add the eggs one at a time, scraping bowl after each egg.
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7
Stir in heavy cream at low speed until completely blended.
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8
Pour the filling into into the pan.
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9
Put the pan into a 1 to 1/2 inch bain marie, or warm water bath (it's a good idea to wrap the bottom and sides of the springform pan to prevent water from leaking in.)
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10
Cook the cheesecake in the bain marie for 50 minutes at 350F.
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11
Cool the cheesecake at room temperature for 45 minutes.
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12
Chill for at least 4 hours before serving.
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13
While the cheesecake is cooling, make the praline sauce: melt the butter in a saucepan, then add the brown sugar, cream and pecans.
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14
Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes.
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15
Keep warm.
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16
To serve, place each serving a slice of pie onto a dessert plate, then spoon a pool of warm praline sauce over and around each serving.
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17
Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.
