Sweet Potatoe Chessecake

Crust

1 1/2 cups graham cracker crumbs (1 package)

1/4 cup sugar

1/3 cup butter, melted

Cheesecake
3 (8 ounces each) packages cream cheese, softened

1 cup sugar

1/4 cup light brown sugar

1 3/4 cups sweet potatoes, cooked and mashed

2 eggs

2/3 cup evaporated milk

2 Tablespoons cornstarch

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Topping
1 cup sour cream, room temperature
1/3 cup sugar
1 teaspoon vanilla

Crust: Combine crumbs, sugar, and butter in bowl. Press onto bottom and 1 inch up on sides of 9 inch spring form pan. Bake at 350 for 6 minutes. Remove from oven and cool.
Cheesecake: Beat cream cheese, sugar and brown sugar in large bowl. Beat in sweet potatoes, eggs, and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake at 350 degrees for 55 to 60 minutes or until edge is set. Check center for with a knife.
Topping: Combine sour cream, sugar and vanilla. Spread over warm cheesecake. Return to 350 oven and bake 5 minutes. Cool on wire rack. Remove side of pan and chill. This cheesecake needs to chill for at least 24 hours.

Praline sauce
1 cube butter
1 cup dark brown sugar, packed
1 cup heavy cream
1/2 cup powdered sugar

Combine all in a small saucepan and cook over medium high heat until mixed well and slightly thick. Spoon over individual slices of cheesecake and top with toasted pecans!