2 1/2 c. vanilla wafers, finely crushed
1/2 c. butter, melted
2 med. sweet potatoes, cooked, peeled, cooled
2 (8 oz.) pkgs. cream cheese, softened
2/3 c. sugar
2 eggs
1 (16 oz.) carton sour cream
1/4 c. orange liqueur or orange juice
1 tsp. ground cinnamon

Combine crushed wafers and butter. Press mixture firmly on bottom and 2 inches up sides of an 8 inch springform pan. Chill 1 hour. In blender or food processor, process potatoes (should have about 1 cup). In a large mixer bowl, beat together cream cheese and sugar with electric mixer on medium speed until fluffy. Beat in eggs just until combined; do not over beat. Blend in sweet potatoes, sour cream, liqueur, and cinnamon. Pour into crust. Bake in 350 degree oven 55 to 60 minutes or until center appears nearly set. Cool on wire rack 5 to 10 minutes; loosen sides of cheesecake. Cool 30 minutes longer; remove sides of pan. Cover and chill 4 to 24 hours.