Preheat the oven to 325ºF degrees. 

Add the cream cheese and granulated sugar to a large mixing bowl.  Using a hand mixer, beat the cream cheese,  sugars and sweet potato puree and spices on medium speed until completely combined and no gritty texture remains.  

Mix in the eggs one at a time on low speed.  Be careful not to over mix the eggs.  

Add in the vanilla extract and bourbon and mix until just blended. 

Set a kettle to boil with 6 cups of water. 

Wrap the cooled springform pan  in 2 sheets of heavy duty aluminum foil. Take care to make sure there are no seams on the bottom of the pan.  Wrap the pan in the crockpot bag (for extra insurance), taping the bag to the pan to fit securely. 

Pour the cheesecake filling into the prepared pan. 

Place the wrapped pan into a larger pan and carefully pour the boiling water into the larger pan—try not to splash!

Bake the cheesecake for 60- 70 minutes. The cheesecake is done when the center is just set and a little wobbly. 

Turn off the oven and crack the door open.  Let the cheesecake cool in the oven (and water bath) for 45 to 60 minutes. 

Remove cheesecake from the oven, and remove the cheesecake from the water bath.  Let cheesecake cool at room temperature on a wire rack for about an hour  before covering and refrigerating overnight. 

Serve with whipped cream and crushed biscoff cookie crumbs.