CheeseClouds

Oatmeal Raisin Base

• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup raisins

Sweet Potato & Maple Filling

• 2 sweet potatoes, cooked and mashed
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup pure maple syrup
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1 teaspoon cinnamon

Fudge Brownie Topping

• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter, cut into pieces
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 3/4 cup brown sugar
• 2 eggs
• 1/2 cup all-purpose flour

1. Preheat oven to 350°F.
2. Mix all oatmeal raisin base ingredients together and press into the bottom of a 9-inch springform pan. Bake for 8 minutes and then let cool.
3. In a large mixing bowl, beat the sweet potato and cream cheese together until smooth. Add the maple syrup, eggs, vanilla, and cinnamon and mix until fully combined.
4. Pour the sweet potato and cream cheese filling onto the oatmeal raisin base and bake for 30-35 minutes or until the center is set. Let cool to room temperature.
5. In a medium saucepan, melt the chocolate chips and butter over low heat. Add the cocoa powder and salt and continue to stir until fully combined. Remove from heat and mix in the brown sugar, eggs, and flour until a smooth batter forms.
6. Pour the fudge brownie topping over the sweet potato and cream cheese filling and spread it evenly. Bake for an additional 25-30 minutes or until the brownie is fully set.
7. Let the cheesecake cool to room temperature and then chill in the refrigerator for at least 2 hours before serving.