Better-than-Pie Sweet Potato Cheesecake

1. Place 2 (8-ounce) packages cream cheese and 4 large eggs on the counter. Let sit at room temperature until the cream cheese softens. Meanwhile, bake and mash the sweet potatoes.

2. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400°F. Pierce 1 1/2 pounds sweet potatoes all over with a fork. Wrap each potato in in aluminum foil. Roast until knife tender, about 1 hour.

3. Set aside until cool enough to handle. Cut each potato in half and scoop out the flesh with a spoon into a medium bowl. Mash with a potato masher or pass through a ricer until smooth (about 2 cups).

Make the crust:

1. Reduce the oven temperature to 350°F. Place a parchment paper round on the bottom of a 9-inch springform pan. Replace the ring and secure it to the base. Wrap the outside of the pan with aluminum foil to prevent any leaks. Coat the bottom and sides of the pan with cooking spray.

2. Break 12 graham crackers into large pieces and place in the bowl of a food processor fitted with the blade attachment. Pulse into fine crumbs, about 30 (1-second) pulses (1 1/2 cups crumbs). Cut 6 tablespoons unsalted butter into 6 pieces and place in a small microwave-safe bowl. Microwave in 30-second increments until melted, about 60 seconds total.

3. Pour the melted butter over the graham cracker crumbs. Add 1/4 cup packed light brown sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon, and pulse until well-combined, about 30 (1-second) pulses. Transfer the graham cracker mixture into the pan. Press evenly into the bottom and up the sides of the pan.

4. Bake until lightly golden and fragrant, about 8 minutes. Place on a wire rack and let completely while you make the filling.

Make the filling:

1. Bring a kettle or saucepan of water to a boil. Meanwhile, clean and dry the food processor.

2. Place the cream cheese, mashed sweet potatoes, 1/4 cup sour cream, 1/4 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 3/4 teaspoon kosher salt, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground ginger in the food processor. Process until combined, about 1 minute. Add the eggs one at a time, processing to combine after each, until all the eggs incorporated, about 40 seconds total.

3. Pour the filling into the crust and smooth out the top. Place the springform pan inside a large roasting pan. Carefully pour the hot water into the roasting pan, being careful not to splash any water into the cheesecake.

4. Bake until the edges are set and the center is still slightly wobbly, 60 to 70 minutes. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath for 1 hour to cool down.

5. Remove the pan from the oven and water bath. Let the cheesecake cool completely at room temperature. Cover and refrigerate the cheesecake for at least 4 hours or overnight.

Make the topping:

1. When ready to serve, place 1 cup sour cream, 1 cup cold heavy cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract in the bowl of a stand mixer fitted with the whisk attachment (or large bowl if using an electric mixer or whisking by hand). Beat on medium speed until soft peaks form, 6 to 7 minutes. Gently spread a thick layer of whipped cream on top of the cake. Unlock and remove the sides of the pan before slicing.