Sweet Potato Cheesecake with Gingersnap Crust

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Crust:

Nonstick cooking spray

1 1/2 cups crushed gingersnap cookies (about 7 ounces or 32 cookies)

1/3 cup packed light brown sugar 

6 tablespoons unsalted butter, melted

Pinch of kosher salt 

Cheesecake Filling:

One 8-ounce package cream cheese, cool but slightly softened

1/2 cup sour cream, at room temperature

1/3 cup granulated sugar 

1/4 teaspoon kosher salt 

1 teaspoon vanilla extract 

2 large eggs, at room temperature 

Sweet Potato Topping:

1/2 cup light brown sugar

1 teaspoon ground cinnamon 

1 teaspoon ground ginger 

1/2 teaspoon freshly ground nutmeg 

1/4 teaspoon kosher salt 

2 cups cooked dark orange sweet potatoes, mashed until very smooth or pureed in a food processor (about 12 ounces or 2 large sweet potatoes) 

1/4 cup half-and-half 

3 tablespoons unsalted butter, at room temperature 

2 teaspoons vanilla extract

2 large eggs, at room temperature