2 1/2 c. finely crushed vanilla wafers (about 55 cookies)
1/2 c. butter, melted
2 med. sweet potatoes, cooked, peeled, and cooled
2 (8 oz.) pkgs. cream cheese, softened
2/3 c. sugar
2 eggs
2 c. dairy sour cream
1/4 c. orange liqueur
1 tsp. ground cinnamon
Orange slices (optional)

In medium bowl combine crushed wafers and butter. Press mixture firmly over bottom and 2 inches up sides of 9 inch springform pan. Chill 1 hour. Place cooked sweet potatoes in blender container or food processor bowl; puree (to make about 1 cup) and set aside. In mixer bowl beat together cream cheese and sugar on medium speed of electric mixer until fluffy. Beat in eggs just until combined. Stir in pureed sweet potatoes, the sour cream, orange liqueur, and cinnamon. Pour into prepared crust. Bake in a 350 degree oven for 55 to 60 minutes or until cheesecake is set. Cool in pan on wire rack. Refrigerate for 3 t 24 hours.

Before serving: Loosen sides and remove rim of pan. Place on serving plate. Garnish with orange slices, if desired. Serves 10 to 12.