In a mixing bowl, combine the graham cracker crumbs, melted butter, and maple syrup until the mixture resembles wet sand.​

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.​

Place the crust in the refrigerator to set while preparing the filling.​

In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes.​

Using an electric mixer, beat the softened cream cheese until smooth and creamy.​

Add the heavy whipping cream to the cream cheese and beat until the mixture is fluffy and forms stiff peaks.​

Incorporate the cinnamon, ginger, nutmeg, salt, yogurt (or sour cream), granulated sugar, and lemon juice into the mixture, blending well.​

Puree the cooked sweet potatoes until smooth, then fold them into the cream cheese mixture.​

Melt the bloomed gelatin in the microwave for about 10 seconds until liquefied, then mix it into the filling until fully combined.​

Pour the sweet potato filling over the prepared crust, spreading it evenly with a spatula.​

Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set.​

Once set, remove the cheesecake from the springform pan and transfer it to a serving plate.​

Garnish with whipped cream, chopped roasted pecans, and a drizzle of caramel sauce if desired.​

Slice and enjoy this creamy, no-bake delight!​