CRUST:

2 c. graham cracker crumbs
1/2 c. toasted almond slivers
1 tsp. cinnamon
1 tsp. ginger
5 tbsp. sweet butter, clarified
1 tbsp. Grand Mariner

Mix well; press onto a buttered 10-inch cake pan on the bottom and 3/4 of the way up the sides. Bake until golden; cool.

BATTER:

2 lbs. cream cheese, mix until fluffy
1 c. sugar, add to cheese; mix
4 eggs, individually added and beaten
1 can (16 oz.) sweet potato pureed
1/4 c. heavy cream
1 tsp. cinnamon
1 tsp. ginger
2 tbsp. Mariner
1/2 tsp. ground nutmeg

Mix well; pour into crust. Bake in a slow over until firm.

TOPPING:

2 c. sour cream
1/4 c. sugar
1 tbsp. Marnier

Whisk together; spread on top. Sprinkle on 1/2 cup toasted almond slivers.