Cut the butter in small pieces and heat the butter in a large pot or dutch oven on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Remove from heat and set aside.

In a large bowl, beat cream cheese and sugar on medium high until very smooth (about 2 minutes).

Add sour cream, vanilla, mashed sweet potato, and spices to the filling. Mix on medium high until fully incorporated. Then, add eggs one at a time, beating just until combined (don’t overmix to avoid cracks).

Pour filling over the crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Bake for 25-30 minutes, or until the edges are set and the center jiggles. Once your cheesecake is done, turn the oven off and crack the oven door. Leave the cheesecake in the oven for at least 30 minutes. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for at least 1 hour. Then, transfer to the refrigerator, uncovered, for at least for 3 hours or overnight.

Once the cheesecake has set and you are ready to serve, take the cheesecake out of the refrigerator and remove it from the springform pan (to ensure easy release from the pan, run a warm knife around the edges to loosen it). Use the parchment overhang to lift bars out of the pan.