Sweet Potato Cheesecake

INGREDIENTS:

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
4 large eggs
3 egg yolks
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon ginger
1 cup whipping cream
1 1/2 cups sweet potatoes, mashed

Graham Cracker-Pecan Crust
2 cups finely crushed graham cracker crumbs
1/2 cup melted butter
1/4 cup finely chopped pecans

Preheat oven to 425°.
Crust:
Combine crust ingredients thoroughly; press into a 10-inch springform
pan.

Beat cream cheese, sugar, and eggs until smooth; beat in flour,
cinnamon, and ginger. Beat cream and well-mashed sweet potatoes in on
medium speed of a hand held mixer just until well-combined.

Pour the batter into the prepared crust.

Bake at 425° for 15 minutes; lower heat to 275° and bake 1 hour
longer. Turn heat off and leave in the oven to cool for several
hours, or cool on a wire rack.

Serve with sweetened whipped cream or caramel sauce.