Crust:

• Preheat convection oven to 375°.

• Lightly coat bottom and sides of a spring-form pan with butter.

• In a large mixing bowl, combine graham cracker crumbs, 1 cup of sugar, nutmeg, allspice and cinnamon.

• Incorporate melted butter into graham cracker mixture.

• Press crust mixture evenly on bottom and sides of the spring-form pan.

Filling:

• Place softened cream cheese and sweet potatoes in a mixer with a paddle attachment.

• Beat at low speed for two minutes then at medium and high speeds until smooth.

• Add sugar and beat again for two minutes.

• Add eggs and beat from low to high speed.

• Turn mixer off and scrape down sides with a rubber spatula between each speed.

• Add Amaretto and beat for 4 -minutes on high speed.

• Pour batter into crust.

• Bake at 375° in water bath for 30 minutes.

• Turn after 15 minutes to ensure even cooking.

Topping:

• Let cheesecake cool for 20 minutes before topping.

• Combine the sour cream and sugar in a large mixing bowl, mix well.

• Spatula a smooth, even coat of topping over the cheesecake approximately 1/4” thick.

• Return cheesecakes to oven for 5 minutes to set the sour cream.

• Remove from oven and top each.