Preheat oven to 350 degrees. Spray a 9 inch spring form pan with non-stick baking spray. Make sure it is completely secure.
Whisk together gingersnaps, sugar, and butter.
Press gingersnap crust into the bottom of the pan and bake for 10 minutes then set aside.
For the Cheesecake:
Add cream cheese, sour cream, heavy cream, brown sugar and granulated sugar to the mixing bowl and mix for about 4-5 minutes on high speed until well mixed.
Mix in four eggs in one at a time until well incorporated then add in sweet potatoes and blend well.
Slow mixer down to medium low and add flour, vanilla, ground cinnamon and nutmeg then add mixture into the springform pan.
Bake for 1 hour then turn off oven and leave cheesecake in the oven with door closed for 4 hours. Remove cheesecake from oven and refrigerate overnight.
Serve with caramel sauce, nuts and whipped cream if desired.
Note RE: Sugar: Because I pair this cheesecake with sweetened whipped cream and caramel sauce, I like to lower the sugar in the actual cheesecake so it isn't overwhelming. However this is a personal preference. If you are planning to serve this cheesecake plain, I would go up on sugar.Note RE: Sweet Potato: I start by roasting my sweet potato. I pierce the skin then lightly oil the outsides and add to foil. I bake at a high heat of about 400 F for about an hour. When the sweet potato is completely tender, I mash it and set it aside. It should be very easy to mash at this point.Make sure your cream cheese and other ingredients are completely at room temperature. It is crucial for making sure that your batter is perfectly smooth.