Preheat your oven to 400 degrees F (200 degrees C). Wash and scrub 2 medium sweet potatoes, pierce each one several times with a fork, and bake for 45 to 55 minutes until soft.

Let them cool for about 20 minutes, scoop out the flesh, mash, or blend until smooth, then measure out 1 and 1/2 cups.

Lower your oven to 325 degrees F (165 degrees C). In a medium bowl, combine 2 cups of graham cracker crumbs, 1/3 cup of granulated sugar, 1/4 teaspoon of cinnamon, and 1/2 cup of melted butter. Mix until crumbly.

Press the mixture into a 9-inch pie pan. Bake for 8 minutes and let cool for at least 10 minutes.

In a large bowl, beat 16 ounces of softened cream cheese until smooth. Add 1/2 cup sugar, then add 2 eggs one at a time, mixing briefly each time.

Mix in 1 teaspoon vanilla extract and 2 tablespoons of sour cream. Pour this mixture into the cooled crust.

In another bowl, whisk together the sweet potato puree and brown sugar. Add in the remaining ingredients and mix until smooth.

Slowly pour the sweet potato mixture over the cheesecake layer in the pie pan.

Place the pie pan on a baking sheet, then bake at 325 degrees F for 50 to 55 minutes until the edges are set but the center still jiggles slightly.

Let the pie cool in the oven for 1 hour, then to room temperature for another 1 to 2 hours. Cover and refrigerate for at least 4 hours, overnight if possible.