Sweet Potato Cheesecake

Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 10 minutes, then remove from the oven and let it cool.
Make the Sweet Potato Cheesecake Filling:

In a large bowl, beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy.
Add the mashed sweet potatoes and mix until fully incorporated.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract, sour cream, cinnamon, nutmeg, and ginger until the batter is smooth and well combined.
Bake the Cheesecake:

Pour the sweet potato cheesecake batter over the cooled crust and spread evenly.
Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight to fully set.
Serve:

Once the cheesecake is fully set, remove it from the springform pan and place it on a serving plate.
Optionally, top with whipped cream and garnish with crushed pecans or drizzle with caramel sauce.
Slice and enjoy your Sweet Potato Cheesecake!