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1
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, sugar and butter; press onto the bottom of prepared pan. Place pan on a
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2
. Bake at 350u00b0 for 10 minutes.
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3
Meanwhile, scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 10-13 minutes, turning once.
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4
Place springform pan on a wire rack. Reduce oven temperature to 325u00b0. When potatoes are cool enough to handle, peel and mash; set aside.
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5
In a large bowl, beat cream cheese and sugar until smooth. Beat in whipping cream, sour cream and mashed sweet potatoes. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
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6
Bake at 325u00b0 until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
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7
For topping, in a small heavy saucepan, combine brown sugar and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil over high heat; stir in whipping cream. Remove from the heat; stir in pecans.
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8
Spoon topping over cheesecake to within 1/2 in. of edge. Cool; refrigerate overnight. Remove side of pan.
