Absolutely Delicious Pumpkin Cheesecake, Good Southern Cooking

If you learn to cook like my mama and granny, you will become one of the best Southern cooks. Thank you so much for being a part of this dream of mine.
NOW FOR THIS FAMILY RECIPE:
Yam or Pumpkin Cheesecake
2 - 8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
1 CUP SUGAR (1 3/4 CUPS IF USING PUMPKIN)
2 CUPS COOKED SWEET POTATOES, WHIPPED
(OR 1-16 OZ. CAN PUMPKIN)
2 TSP. VANILLA EXTRACT
2 TBSP. PLAIN FLOUR 1/2 TSP. SALT
1 CUP SOUR CREAM
6 LARGE EGG WHITES, ROOM TEMP.
1/4 CUP SUGAR
PREHEAT OVEN TO 325 DEG.
Beat cream cheese and sugar until creamy. Add sweet
potatoes/yams (or pumpkin), vanilla, flour, salt and
beat well. Add sour cream and set mix aside. Clean
and dry mixing bowl add egg whites. Beat on high
speed until frothy. Start adding 1/4 cup sugar slowly
until soft peaks form. Fold egg whites into cheesecake
mix.
Place in deep 9 or 10” springform pan lined with
graham cracker crust on bottom. Bake for 1 hour or
until set and firm. Bake at 325 degrees for 30 min and 350 for 30 minutes.
Graham cracker crust: 12 whole graham
crackers crushed. Melt 3/4 stick butter, add 1/4 cup
sugar mix well, add graham crackers. Press into
bottom to seal bottom edge.
“This is my favorite cheesecake ever, hands
down…Chris.”
You can use Sweet Pot. In place of yams… Tammy