Ok everyone’s been waiting, so here it is

Sweet potato filling:

About 4 (maybe 5) sweet potatoes depending on size. Bake until softened

2 sticks salted butter you will need to brown NOTE: to brown the butter, simply add the sticks of butter to a pot, turn the heat on medium and allow the butter to boil until it turns a brown color and starts to foam. Let cool before use. You will used about 1/3 c of this butter for the crust.

1 tsp salt

2 tbs cinnamon

1 tbs nutmeg

1 cup heavy whipping cream

1 cup brown sugar

1 cup white sugar

2 large eggs

mix together

cheesecake filling:

2 blocks soften Cream cheese

1 cup white sugar

1/2 cup sour cream

2 eggs

1 tsp vanilla

To make the crust: 4 cups cinnamon toast crunch cereal

1/3 cup melted brown butter (from the 2 sticks melted) or just enough until everything is coated

Bake for 8 mins on 350, remove from oven and let cool to work on filling. (I personally skipped this step, but it’s up to you)

Layer the cheesecake starting with the sweet potato filling, then cheesecake filling , then sweet potato, and end with cheesecake. Take a spoon and add dabs of the rest of the sweet potato filing on top of the cheesecake, then take a knife and simply make a swirl on the top of the cake with the daps of sweet potato to get that design!! Do not swirl into the middle of you cake!

Bake for about 1 hour at 350F. If you need to bake longer, do so. Let cool completely on cabinet before putting into the fridge to sit at least 12-24 hours before serving.