Preheat your oven to 325°F (163°C).

In a food processor, combine the ice oatmeal cookies with light brown sugar and process on high until you achieve fine crumbs.

Reduce the speed and gradually drizzle in 4 tablespoons of melted butter until the mixture holds together when squeezed.

Grease the bottom of a 9-inch springform pan with the remaining butter, then evenly and firmly press the mixture into the bottom and up the sides of the pan.

Place the pan on a baking sheet and bake for 13 minutes. Allow the crust to cool for 10 minutes before adding the filling.

In a medium bowl, use a hand mixer on low speed to combine the sweet potato puree, flour, melted butter, cinnamon, nutmeg, ginger, and 1/4 teaspoon of kosher salt until the mixture is smooth and free of lumps.

Raise oven temperature to 425°F (218°C). In the bowl of a stand mixer, add room-temperature cream cheese, brown sugar, and salt. Mix on low speed for 1 minute.

Introduce the sour cream and orange zest and mix on low for another minute.

Add the vanilla extract along with two eggs and mix on low until just combined. Repeat this process with the remaining eggs.

Gently stir a half cup of this cream cheese mixture into the sweet potato base.

Pour half of the cream cheese mixture into your prepared crust.

Spoon the sweet potato mixture carefully over the top.

Repeat the layering with the last half of the cream cheese mixture, then swirl the sweet potato base for a marbled effect.

Bake for the initial 10 minutes, then lower oven temperature to 200°F (93°C).

Continue baking for 1 hour and 20 minutes, until the center jiggles slightly or reaches a temperature of 150°F (65°C).

Once done, allow it to cool for 5 minutes. Run a knife around the edge of the pan to release the cheesecake, then let it cool at room temperature for 3 hours.

Afterward, transfer it to the refrigerator and allow it to chill overnight.

In a small pot over medium heat, melt a stick of unsalted butter.

Incorporate the brown sugar, maple syrup, chopped pecans, a teaspoon of vanilla, and a pinch of salt. Cook for 3–5 minutes, stirring frequently until thickened.

Allow the sauce to cool.

Let your cheesecake sit at room temperature for 15 minutes before serving.

Drizzle the cooled butter pecan sauce around the edge of the cheesecake.

For clean slices, dip a knife in hot water and cut through the cheesecake.

Garnish as desired and serve.