Preheat your oven to 325°F (163°C) and prepare a 9x9 inch baking dish.

In a medium bowl, combine crushed graham crackers, melted butter, sugar, and a dash of cinnamon until it resembles wet sand. Press into the prepared baking pan.

Bake the crust for 8-10 minutes until set and lightly browned. Allow to cool.

In a large bowl, beat cream cheese until creamy. Gradually add sugar, mixing until fluffy. Incorporate eggs one at a time, then fold in vanilla extract.

Spread the cheesecake mixture evenly over the cooled crust.

In another bowl, combine mashed sweet potatoes with sugar, ground cinnamon, nutmeg, ginger, vanilla extract, and heavy cream until smooth.

Gently spoon the sweet potato mixture over the cheesecake layer, spreading carefully.

Bake for 40-50 minutes, until the edges are set and the center is slightly jiggly. Allow to cool.

Chill in the refrigerator for at least 4 hours, or overnight if possible.

Cut into squares and serve with whipped cream and a sprinkle of cinnamon.