From: arielle@bonkers.taronga.com (Stephanie da Silva) Preheat oven to 350F. Mix graham cracker crumbs, sugar and 1/4 cup melted butter in bowl. Press mixture into bottom of 9 1/2" springform pan. Bake 10 minutes. Cool. Don't turn the oven off.
Put potatoes in baking dish and bake until knife inserted in center goes through easily, about 1 hour. Don't turn oven off.
Cool sweet potatoes enough to handle; peel. Puree. Transfer 1 1/2 cups of puree to large bowl. Add cream cheese, sugar, sour cream and cream and beat beat until smooth. Add eggs, one at a time, blending well after each. Pour filling into crust. Bake until tester inserted in center comes out clean, 1 hour. Okay, you can turn off the oven. Let cake stand 1 hour in oven with door ajar.
For topping, stir sugar and butter in heavy small saucepan over low heat until sugar dissolves. Increase heat and bring to a boil. Mix in cream, then nuts. Pour hot topping over cheesecake. Refrigerate.
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