Sweet Potato Pie Cheesecake

Presented by Chef Tim Groody, Fork! Restaurant
Yield:  One 9 or 10-inch Cake


3 oz melted butter

2 cup graham cracker crumbs

½ tsp cinnamon

1/8 cup sugar

Combine in a bowl.  Press into the bottom of a 9" spring form pan or deep cake pan.  You can use a 10" pan, the cake will be thinner. Bake 8 min in a 350* oven


2# softened cream cheese

½ cup sugar

½ cup packed brown sugar

1 cup sour cream

1 cup sweet potato puree

2 tsp vanilla

Zest of ½ an orange

6 eggs

1 bag mini marshmallows or 2-3 jars fluff

Mix cheese and sugar till smooth.  Add sour cream, potato, vanilla and zest.  Mix thoroughly.  Add eggs and mix well.  Grease the sides of the spring form pan.  Pour in batter and bake at 325* for 30-45 min until firm, but center 2" is still jiggly.  Cool completely.  Remove the cake from the pan.  Spread fluff or arrange marshmallows on top.  Burn with a crème brule torch or place whole cake under the broiler in your oven for a few seconds.  It will be as fast as roasted marshmallows.  Toast golden.  Cut, Serve and Enjoy!!!!!