Sweet Potato Nutmeg Cheesecake with Buttermilk Biscuit Base and Whipped Cream Topping

Ingredients:

• 1 1/2 cups buttermilk biscuit crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 2 cups sweet potato puree
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 cup whipped cream, for topping
• 1 tablespoon fresh mint leaves, for garnish (optional)

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a small bowl, mix together biscuit crumbs, melted butter, brown sugar, and salt until well combined. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for about 8 minutes or until lightly golden. Remove from the oven and let it cool completely.
4. In a large mixing bowl, beat the sweet potato puree, Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and cornstarch until smooth and creamy. Add in the eggs one at a time, mixing well after each addition.
5. Stir in the sour cream, vanilla extract, nutmeg, and cinnamon until well combined.
6. Pour the filling over the cooled crust and smooth the top with a spatula. Place in the oven and bake for about 50-60 minutes or until the center is set and the edges are lightly golden.
7. Remove from the oven and let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
8. When ready to serve, whip the cream until soft peaks form and spread it over the top of the cheesecake. Garnish with fresh mint leaves if desired, and serve chilled.