INGREDIENTS

INSTRUCTIONS

From: arielle@bonkers.taronga.com (Stephanie da Silva) 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.  REC.FOOD.RECIPES ARCHIVES  /DESSERTS  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 414
Calories From Fat: 221
Total Fat: 25.5g
Cholesterol: 101.8mg
Sodium: 68.6mg
Potassium: 282.7mg
Carbohydrates: 43.5g
Fiber: 2.7g
Sugar: 31.7g
Protein: 5.5g