Mama's Sweet Potato Cheesecake, Pumpkin Cheesecake

Mama's Sweet Potato Cheesecake, Chris's Favorite Cheesecake
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Yam or Pumpkin Cheesecake (This recipe is in our Vol. 2 Cookbook)
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2 - 8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
1 CUP SUGAR (1 3/4 CUPS IF USING PUMPKIN)
2 CUPS COOKED (WHIPPED) SWEET POTATOES/YAMS OR 1-16 OZ. CAN PUMPKIN
2 TSP. VANILLA EXTRACT
2 TBSP. PLAIN FLOUR
1/2 TSP. SALT
1 CUP SOUR CREAM
1/4 CUP SUGAR
6 EGG WHITES
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. 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.