Sweet Potato Cheesecake for 10 Servings

Instructions:

1. Combine gingersnap crumbs, melted butter, oat flour, and salt in a bowl. Press the mixture firmly into the bottom of a foil-lined springform pan. Bake at 325°F (160°C) for 10 minutes until fragrant, then let it cool completely.
2. Beat the softened cream cheese and brown sugar until the mixture is pale and aerated.
3. Incorporate the sweet potato puree and Greek yogurt, mixing until the color is a uniform mahogany.
4. Add eggs one at a time, followed by the cinnamon, ginger, nutmeg, vanilla, and cornstarch. Mix on low speed just until combined to avoid incorporating too much air.
5. Wrap the outside of the springform pan in heavy-duty aluminum foil to waterproof it, then place it in a large roasting pan filled with water (bain-marie) and bake low-and-slow until set.
6. Allow the cheesecake to cool and chill for at least 6 hours before removing from the pan.
7. Drizzle with maple syrup, dust with cinnamon powder, and garnish with fresh mint leaves before serving.