Cook and mash sweet potatoes (about 1 1/2 cups).
Soften cream cheese to room temperature.
Prepare graham cracker crust with graham cracker crumbs, sugar (granulated and brown), and melted butter.
Combine cream cheese, sugar, eggs, sweet potato puree, vanilla, and spices. Mix until just combined, being careful not to overmix.
Pour batter over crust.
Bake in a water bath to prevent cracking. Wrap springform pan in foil to avoid leaks.
Cool slowly in the oven with the door ajar.
Refrigerate to chill thoroughly before serving.
