Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed gingersnaps and melted butter, stirring until the crumbs are thoroughly coated. Press this mixture firmly into the bottom of a greased 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes or until the crust is set and aromatic, then remove it from the oven and let it cool.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed for about 2 minutes. Gradually add granulated sugar and vanilla extract. Continue mixing until well integrated. One by one, beat in the large eggs, making sure to fully mix each egg before adding the next.

Once your filling is creamy and well combined, gently fold in sour cream, maple syrup, cinnamon, nutmeg, and roasted sweet potato puree using a spatula. Mix until completely smooth and free of lumps.

Carefully pour the prepared filling over the cooled gingersnap crust. Spread it evenly with a spatula. Bake at 325°F (165°C) for 50-60 minutes. The center should be slightly jiggly but set.

Once baked, remove the cheesecake from the oven and allow it to cool at room temperature for about an hour. Cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.