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Sweet Potato Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter

2 pounds sweet potatoes
3 8-ounce packages cream cheese, softened
3/4 cup plus 2 tablespoons sugar
1/3 cup sour cream
1/4 cup whipping cream
3 eggs

3/4 cup packed brown sugar
1/4 cup butter
1/4 cup whipping cream
1 cup chopped pecans

Preheat oven to 350F. Mix graham cracker crumbs, sugar and 1/4
cup melted butter in bowl. Press mixture into bottom of 9 1/2"
springform pan. Bake 10 minutes. Cool. Don't turn the oven off.

Put potatoes in baking dish and bake until knife inserted in center
goes through easily, about 1 hour. Don't turn oven off.

Cool sweet potatoes enough to handle, peel. Puree. Transfer 1
1/2 cups of puree to large bowl. Add cream cheese, sugar, sour
cream and cream and beat beat until smooth. Add eggs, one at a
time, blending well after each. Pour filling into crust. Bake
until tester inserted in center comes out clean, 1 hour. Okay,
you can turn off the oven. Let cake stand 1 hour in oven with door
ajar.

For topping, stir sugar and butter in heavy small saucepan over
low heat until sugar dissolves. Increase heat and bring to a boil.
Mix in cream, then nuts. Pour hot topping over cheesecake.
Refrigerate.

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