Cup of Yum
1. Preheat oven to 325 degrees Fahrenheit.
2. Adjust the top rack to be positioned in the middle of the oven.

Cheesecake Crust:

Cup of Yum
1. Lightly coat a 9x13-inch pan with baking spray and set aside.
2. Add the "Crust" ingredients to a large bowl and stir until well combined.
3. Press the mixture into the prepared pan in an even layer.
4. Refrigerate or best freeze for at least 20 minutes.

Cheesecake Batter:

1. In the bowl of a stand mixer or in a large bowl using a hand mixer beat cream cheese and sugar until light and fluffy on medium-low speed.
2. Add the rest of the ingredients from the "Cheesecake Batter" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
3. Remove crust from freezer and pour 1/2 of the cheesecake batter mixture into the prepared pan. Save the other half for the Sweet Potato Layer.
4. Return to freezer for about 1 hour, the layer needs to freeze enough to be able to pour the sweet potato layer on top of it.

Sweet Potato Layer:

1. Add the "Sweet Potato Layer" ingredients to the remaining half of the cheesecake batter that you set aside, and whisk to fully combine.
2. Remove the pan with the cheesecake from the freezer and pour the sweet potato layer on top. Level the top with a spatula.

Bake:

1. Bake in the preheated oven for about one hour.
2. Try not to open the door to the oven. After 45 minutes, check on the cheesecake if it's done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.
3. Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.

Chill:

1. After one hour, remove from oven and place on a cooling rack for about 2 hours, after transfer to the refrigerator and chill for 6-24 hours.

Whipped Cream:

1. Add cream, sugar, vanilla to a large bowl.
2. Using a hand mixer or stand mixer, whisk on slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
3. Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake bars, sprinkle on some cinnamon and serve.