Sweet Potato Bourbon Cheesecake

Crust Ingredients
3/4 cup Gingersnap cookie crumbs
1 1/2 Tbsp. Butter or margarine, melted
2 Tbsp. Sugar

Filling Ingredients
1 15 oz. can Glory Foods® Sweet Potato Casserole 
2 8 oz. pkgs. Cream cheese, softened to room temperature
1 cup Heavy cream
3 Tbsp. Flour, all purpose
2 Tbsp. Bourbon whiskey
1 Tbsp. Vanilla extract
1/4 tsp. Salt
4 ea. Eggs, large, with yolks and whites separated

Combine the crust ingredients. Press into the bottom and up a half-inch of the side of a 9" springform pan.
Bake the crust for 5 minutes at 325 degrees. Remove from the oven and cool.
Place Glory Foods® Sweet Potato Casserole, cream cheese, cream, flour, bourbon, vanilla, salt and egg yolks in a large bowl. Beat until smooth.
Put the egg whites in a bowl. Beat until stiff. Fold into the sweet potato mixture.
Pour the batter into the prepared crust.
Bake on the center rack of a 325-degree oven for 75 to 85 minutes.
Remove from the oven and cool on a rack to room temperature. Refrigerate until cold before serving.