Preheat the oven to 350 degrees F.
Combine the crumbs, ground pecans
and the butter
together. Mix well and press into a 10-inch spring-form pan. In a food processor
, with the metal blade, mix the cream cheese until smooth. Add the cane syrup
and blend. Add the eggs
one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream
. Add the flour, salt, cinnamon
until smooth. Add the mashed sweet potatoes and blend until smooth. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set.
Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from spiting down the center. Completely cool the cake before cutting.
Combine the whipped cream and bourbon together, blend well, keeping it whipped. Garnish
each piece of cake
with the Bourbon Whipped Cream
and a drizzle