Sweet Potato Cheesecake
 
Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
4 large eggs, separated
3 egg yolks
4 tablespoons corn starch
2 teaspoons cinnamon
1 teaspoon ginger
1/2 cup whipping cream
1 1/2 cups sweet potatoes, cooked & 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 degrees.
 
Crust:
Combine crust ingredients thoroughly; press into a 10-inch springform pan. Bake crust for aprrox. 8 minutes. Remove and cool completely.
 
Filling:
Beat cream cheese, sugar, and egg yolks until smooth; beat in corn starch, cinnamon, and ginger. Beat cream and well-mashed sweet potatoes  on medium speed mixer until well-combined.
 
Whip egg whites until soft peaks.

 

Fold whipped whites into sweet potato mixture carefully.

 

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.