 What we're going to do is mix up some egg whites and get them set aside in a bowl. So you're going to put your whisk onto your mixing bowl. You're going to use six egg whites. We're going to turn this on, these until they're frothy on high. I do believe it's ready. We're going to fold these into our cake batter once we get it mixed up. So I'm just going to put this here. Do this first and you don't have to wash the bowl again. Just make sure everything's ready. So we'll set that to the side and we're going to mix up our cheesecake now. I got me a silicone attachment for my six quart mixer and I didn't get the Kitchen A brand. I actually bought the off-brand because you get the silicone on both sides thanks to a viewer telling me about that. It's awfully sweet of you. Now we're going to add our sweet potatoes first. We're going to want at least two cups of cooked whipped sweet potatoes. My cream cheese and sugar and then added my sweet potatoes but I didn't want to because my sweet potatoes were hot. So this will actually melt down in there. I'm just going to keep beating it until I know that the cream cheese is distributed throughout. Spices you can put on and it was delicious and we like spices. Chris said this is the best cheesecake he's ever had. When I made this the first time and he's not real big on cheesecakes but boy he loved this one and it makes a lot of batter. I may actually have to make two cheesecakes. We'll see. Now you're going to fold in the egg whites. That means you just put them in there and just fold it until they look like they're evenly distributed. Get a slice of cheesecake and just see the white egg white. Just like if you were doing your sponge cake you want to make sure you get them in there good. This is going to bake for a whole hour at 350 degrees. You can't spray the edges of your springform pan if you want to but this one is a non-stick so I'm going to chance not having to fill it up and you're going to have more batter. You can make some little rambkins or you can put it in a regular pie crust to make a cheesecake pie out of it. Get this in the oven and bake it at 350 degrees. It's ready y'all. So I really think we should take it out. If you don't make anything new this year try this because it's the best ever okay. It's not going to cling because I did not spray the edge of my pan or anything. So I'm just going to take this and go around the edge. It's a flat blade spatula if you don't have one get one they're great to make your meringue beautiful on anything. They make it look real pretty. So I'm just running around the edge because you've got that graham cracker crust on the bottom and I don't want it to stick and make it ugly when I take it out of this. There's our cheesecake. All right we're going to take a bottle of our cheesecake so we're going to cut it. You can see how fluffy it is. Very fluffy. The first thing we're going to do is make our graham cracker crust for our yam cheesecake. We're actually using sweet potatoes. So we're going to use 12 graham crackers that are cinnamon. If you don't want them to be cinnamon you can use plain ones. You're going to start with 3 quarter stick of butter that's at room temperature. Your graham cracker crumbs, 12 graham crackers and a quarter cut of sugar. You're going to blend that together with a blending fork. If you're interested in the blending fork you can go to our website at www.colourbellycoats.com. Click on the utensils and you'll find it. It's wonderful. So we're just going to mash this together well. Just keep turning it in your bowl. Pyrex bowls are shaped absolutely perfect for using this blending fork. It fits right to the side of the bowl. It does a really good job. It makes it a lot easier. So if you don't have a set of Pyrex bowls you want to get you some. You can go to Walmart get them or you can just get them as well through Amazon through our links. It just makes it easier when you're mixing up biscuits and dumplings and pie crusts and things like that. So we're going to put this in the bottom of our 9 inch cake pan. You're just going to use your hands. Okay, when you're doing this you can melt the butter if you want to, but at least at the room temperature because you want to make sure that it is packed really well on the bottom of your pan. All right, y'all. We're going to give this a taste. It is so good. You're going to love this. I guarantee it. Thanks for watching. Color Valley Cooks, where we cook, lot mama did.