In a medium-sized bowl, add the gingersnap crumbs, and butter.
Mix until well combined. Spray a pie pan with baking spray, then add in the gingersnap crumbs.
Press the crumbs into the pie pan, and form a crust.
Bake the crust on 350 F, for 5 minutes, then let cool.
Place the cream cheese into a large bowl, and begin to mix until the cream cheese is light and fluffy.
Pour in 3/4 granulated sugar, and mix until well combined.
Next, add in 3 eggs, mix, then add in 1 TBSP of vanilla extract, and mix until everything is well incorporated.
In a separate bowl, add in the mashed sweet potatoes, 3 tbsp melted butter, 1 egg, and mix. Next sprinkle in the brown sugar, cinnamon, nutmeg, and vanilla extract. Mix until smooth!
Pour the cheesecake filling into the pie pan, then add in scoops of the sweet potato mixture. Use a kitchen utensil to make swirls.
Bake the cheesecake on 350 F for 30-35 minutes.
Once the cheesecake is done, set it to the side, and let it cool.
Meanwhile place 4 tbsp of butter, 3/4 cup brown sugar, 1/2 tsp salt, and 1/4 cup heavy cream into a large saucepan.
Mix the ingredients, then place the pan over medium-high heat. Let the mixture bubble over the medium heat for about 4 minutes.
Toast the pecans in a small pan over medium heat for about 3 minutes.
Toss the pecan into the sugar and cream mixtures, and mix.
Remove the praline sauce from the heat, and add in the 1 tsp of vanilla extract. Mix well!
Pour the praline sauce all over the cheesecake, and let cool.
Once the topping is cool, cover the cheesecake, and refrigerate for a minimum of 4 hours.
Serve the cheesecake and enjoy!!!