April Barnett’s Sweet Potato Cheesecake looks SO good!  Try her FULL RECIPE below!

1 1/4 cups of graham cracker crumbs
1/4 cup white sugar 
1/4 cup butter melted
2 lbs sweet potato
3 (8oz) packages cream cheese softened
7/8 white sugar
1/3 cup sour cream
1/4 cup heavy whipping cream
3 eggs room temp
3/4 cup packed Domino Sugar
1/4 cup butter
1/4 cup heavy whipping cream
1 cup pecans

Prep time 40 minutes; cook time 1 hour; ready in 3 hours, 40 min
1) Preheat oven to 350 degrees F (175 degrees C)
2) Mix together graham cracker crumbs, 1/4 cups sugar, and 1/4 cups melted butter. Press mixture into the bottom of a 9 1/2 inch spring form pan. Bake 10 minutes, remove from oven and set aside. Keep oven on.
3) Place potatoes in baking dish. Bake until a knife inserted in center goes through easily about 1 hour. Cool sweet potatoes enough to handle peel to puree.
4) Beat cream cheese and 3/4 cups Domino sugar, 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup whipping cream, and 1 1/2 cup sweet potatoes pulse. Beat in eggs one at a time blending well after each. Pour filling into crust.
5) Bake in 350 degrees F oven until a tester inserted near the center comes out clean about 1 hour (center may still be slightly jiggly).
6) Turn oven off. Let cake stand 1 hour in oven with door open.
7) Combine Domino 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 nuts. Pour hot toppings over cheesecake.