INGREDIENTS: 1 1/4 cups graham cracker crumbs; 1/4 cup white sugar; 1/4 cup butter, melted; 2 pounds sweet potatoes; three 8 ounce packages cream cheese, softened; 7/8 cups white sugar; 1/3 cup sour cream; 1/4 cup heavy whipping cream; 3 eggs at room temperature; 3/4 cups packed brown sugar; 1/4 cup butter; 1/4 cup heavy whipping cream; 1 cup chopped pecans.
DIRECTIONS: Preheat oven to 350 degrees. Mix together the graham cracker crumbs, 1/4 cup sugar and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes. Remove from the oven and set aside. Keep the oven on. 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. Beat the cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in the sour cream, 1/4 cup cream and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into the crust. Bake in 350 degree oven until a tester inserted near the center comes out clean, about 1 hour(center may still be slightly jiggly). Turn off oven and let cake stand 1 hour in the oven with the door ajar. Combine brown sugar and 1/4 cup butter or margarine 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 the nuts.Pour the hot topping over the cheesecake. Store leftover cheesecake in the refrigerator.