2 Cups gingersnap cookie crumbs (about 30 cookies)
6 Tbsp. Butter, melted
3 8-oz. Pkg. Cream cheese, softened
½ cup butter, softened
1 1/3 cups sugar
1 cup of cooked or canned sweet potatoes, mashed
¾ tsp. Ground nutmeg
¾ tsp. Ground cinnamon
3 Tbsp. Bourbon
1 tsp. Vanilla
1 ½ Cups dairy sour cream
2 Tbsp. Sugar
1 ½ Tbsp. Bourbon
Additional gingersnap cookie crumbs (optional)
In a medium bowl, combine the crust ingredients and stir to mix well. Press crumb crust into bottom and 1 inch up sides of a buttered 10½-inch spring-form pan. Bake crust in a 350° oven 8 to 10 minutes until just starting to deepen in color. Remove from oven and set aside.
In a large mixing bowl, combine cream cheese and butter; beat with an electric mixer until smooth. Beat in sugar, scraping bowl occasionally. Add mashed sweet potatoes; beat to combine. Add nutmeg and cinnamon. Add bourbon and vanilla. Mix until thoroughly combined and smooth. Add eggs, 1 at a time, mixing just until combined after each.
Pour batter into prepared crust. Bake in a 350° oven 20 minutes; reduce ov3en temperature to 300 degrees and continue baking 35 minutes more. Reduce oven temperature again to 250° and continue baking 20 – 30 minutes more until cheesecake is set around the edges and barely jiggles at the center. Remove cheesecake from the oven and increase oven temperature to 350°.
Meanwhile, for topping, whisk together the sour cream, sugar, and bourbon. Carefully spread topping evenly over cheesecake. Bake for 5 additional minutes to just set the topping. Remove from oven and allow to cool 5 minutes. Run a thin-bladed knife around the edge of the pan and allow cooling completely. Cover and chill several hours. Remove from pan. Sprinkle with additional gingersnap crumbs if desired. Makes 16 servings.