Sweet Potato Pie Cheesecake | Rosemary Farm

Ingredients

• 1 1/2 cup crushed gingersnap cookies (about 7 ounces or 32 cookies)
• 1/3 cup packed light brown sugar
• 6 tbsp. unsalted butter, melted
• 1 pinch kosher salt
• 1 nonstick cooking spray
• 1 8-ounce package cream cheese, cool but slightly softened
• 1/2 cup sour cream, at room temperature
• 1/3 cup granulated sugar
• 1/4 tsp. kosher salt
• 1 tsp. vanilla extract
• 2 large Rosemary Farm eggs, at room temperature
• 1/2 cup light brown sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. freshly ground nutmeg
• 2 cup cooked dark orange sweet potatoes, mashed until very smooth or pureed in a food processor (about 12 ounces or 2 large sweet potatoes)
• 1/4 cup half-and-half
• 3 tbsp. unsalted butter, at room temperature
• 2 tsp. vanilla extract