Sweet Potato Cheesecake 1 1/4 cup graham cracker crumbs 1/4 cup sugar 1/4 cup butter 2 pounds sweet potatoes 3-8 oz package cream cheese 3/4 cup sugar 1/3 cup sour cream 1/4 cup whipping cream 3 eggs 3/4 cup packed brown sugar 1/4 cup butter 1/4 cup whipping cream 1 cup chopped pecans Preheat oven to 350 degrees. Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into bottom of 9 1/2 inch springform pan. Bake for 10 minutes. Cool. Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel and puree. Transfer 1 1/2 cup of sweet potato puree to a large bowl. Add cream cheese, 3/4 cup sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust. Bake until tester inserted in center comes out clean, 1 hour. Turn off oven. Let cake stand 1 hour in oven with ajar. Combine brown sugar and 1/4 cup butter in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Refrigerate.