Sweet Potato Pie Cheesecake

Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray. Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate. Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly.

In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs.

Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour.

In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.

In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.