Prepare the crust:

• Preheat oven to 350°F (175°C).
• Tightly wrap a 9-inch springform pan in heavy-duty foil to prevent leaks during the water bath. Lightly spray the pan with nonstick cooking spray.
• In a medium bowl, combine crushed gingersnap cookies and melted butter until thoroughly mixed.
• Press the mixture into the bottom and about 1 inch up the sides of the prepared springform pan.
• Bake the crust for 8 minutes. Remove from oven and let it cool completely. Increase oven temperature to 400°F (200°C).

Prepare the sweet potatoes:

• Place sweet potatoes on a baking sheet and pierce each several times with a fork.
• Bake until tender, about 50 minutes. Let them cool completely.
• Once cooled, peel and puree the sweet potatoes using a food processor or blender until smooth.

Prepare the filling:

• Reduce oven temperature back to 350°F (175°C).
• In a large bowl, beat the cream cheese until smooth.
• Add granulated sugar and mix until combined.
• Add eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl between additions.
• Mix in pumpkin pie spice, vanilla extract, heavy whipping cream, and the sweet potato puree until the mixture is smooth.

Assemble and bake:

• Pour the filling into the prepared crust.
• Place the springform pan into a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan, creating a water bath.
• Bake for 55-60 minutes. The edges should be set, but the center will still have a slight jiggle.
• Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
• After an hour, remove the cheesecake from the water bath and place it on a cooling rack to cool completely.
• Once cooled, refrigerate the cheesecake for at least 8 hours before serving.

Serve:

• Before serving, top with salted caramel sauce, homemade whipped cream, and toasted pecans, if desired.