1Preheat oven to 325 degrees F (165 degrees C). 9x9in square pan or springform pan.
2In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3Add sweet potato puree, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the graham cracker crust.
4Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Place whipped topping on top and serve. for an added touch I place candied pecans on top
5Graham Cracker Crust
61 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon
Mix graham cracker crumbs, sugar, melted butter and cinnamon until well blended . Press mixture into an 9x9 square pan or springform pan
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool.