Sweet Potato Cheesecake

Crust: 1 1/2 c Graham cracker crumbs

1/4 c Granulated sugar

1/3 c Butter or margarine; melted

Cheesecake: 3 3 oz pkgs cream cheese; soft

1 c Granulated sugar

1/4 c Light brown sugar

1 3/4 c Sweet potatoes, mashed

2 Eggs

2/3 c Evaporated milk; undiluted

2 tb Cornstarch

1/4 ts Ground cinnamon

1/8 ts Ground nutmeg

Topping: 2 c Sour cream; room temperature

1/3 c Granulated sugar

1 ts Vanilla extract

Recipe by: Sweet Potato Festival, Vardamon, Mississippi, 1994 Crust: Combine crumbs, sugar, and butter in bowl. Press onto bottom and 1 inch up on sides of 9 inch springform pan. Bake at 350 degrees for 6 to 8 minutes. Do not allow to brown. Remove from oven and cool. Cheesecake: Beat cream cheese, sugar and brown sugar in large bowl. Beat 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. Topping: Combine sour cream, sugar and vanilla. Spread over warm cheeseca Return to 350 degree oven and bake 5 minutes. Cool on wire rack. Remove side of pan and chill several hours or overnight.