'Guilt Free' Sweet Potato Cheesecake

... you could eat it everyday!!

1 cup of 'LOWCOUNTRY PRODUCE SWEET POTATO BUTTER'
2 pounds of low fat cream cheese (completely softened and at room temperature)
2 teaspoons of vanilla extract
3 teaspoons ground ginger
1 1/2 cups of Splenda®
4 extra large eggs
3/4 cup of graham cracker crumbs
2 tablespoons of butter

Please note: You will need a 8" x 3" springform pan and a larger pan which will be used for a water bath.

To make crust...

First - Preheat oven to 300º
Second - Grease an 8" x 3" springform pan.
Third - Combine butter, graham cracker crumbs & 1 teaspoon of ginger into a microwaveable container.
Fourth - Heat for 45 seconds.
Fifth - Press mixture uniformly into the bottom of your springform pan.
Sixth - Bake for 15 minutes and allow to cool.

To make cheesecake mixture...

First - Put your softened cream cheese in to your mixer & “cream”.
Second - Add Splenda® very slowly while you are smoothing your cream cheese.
Third - Add the remaining 2 teaspoons of ginger, vanilla, 'Lowcountry Produce Sweet Potato Butter', and four eggs (add eggs one at a time).
Fourth - As soon as that last egg is blended into mixture, turn off the mixer.
Fifth - Using a spatula, pour the mixture into the pan.
Sixth - Place springform pan into the larger pan. Add water to larger pan to create water bath.
Seventh - Bake for 2 hours, or until it is evenly a golden brown with small cracks forming.

Tip: Best made a day in advance to chill properly.

Variation: For just a little guilt... add 7 ounces of goat cheese and 2 Tablespoons of bourbon to the cheesecake mixture.

Enjoy!!