We start by cooking the sweet potatoes, preheating the oven at 180 degrees Celsius. In the meantime, grease the sweet potatoes with oil and place them on a tray and bake for 1 hour or 1 hour and a half.

Next, when the sweet potatoes are already soft, remove them from the oven, let them cool, peel, and crush them until puree texture.

For the crust, place the graham crackers in a food processor until they are made crumbs. Add the previously melted butter, and if you need a little water, add 2 tablespoons approximately.

Place the graham crumbs in a 9-inch springform pan bottom. Flatten well and go up a little on the shores.

Bake the crust for 15 minutes at 180 degrees Celsius.

Remove the crust from the oven and let it cool at room temperature and set aside. Then, lower the oven temperature to 150 degrees Celsius.

In a blender mix the cream cheese with the sweet potato. Now add the rest of the ingredients, except for the eggs, and mix well. Add the eggs to the mixture one at a time and mix well after each.

Pour the sweet potato cheesecake mixture into the springform pan. The mixture must go beyond the edge of the cookie and should remain below the edge of the mold.

So, it's time to bake. Get your cheesecake in the oven and bake for 1 hour 15 minutes. It is very important not to open the oven door. Then, turn off the oven and leave the cheesecake inside for another 2 hours without opening the oven door.

Afterward, remove the cheesecake from the oven. Secondly, you have to let the cheesecake cool a bit at room temperature. Then, you must put it in the refrigerator for a minimum of 4 hours. Preferably overnight.

Carefully unmold it. Slice with a wet knife, serve, and enjoy!

Finally, garnish with your favorite topping. You can indeed put on some whipped cream, chocolate syrup, ganache, or maybe coconut glaze. Let your imagination run wild with this one!