If roasting fresh sweet potato, pierce a large sweet potato all over with a fork and microwave on high for 8 to 10 minutes, flipping once, until completely soft. Let it cool, scoop out the flesh, and mash until perfectly smooth. Measure out 1 cup. Set aside. If using canned puree, measure out 1 cup directly.

Preheat your oven to 325 degrees F. Wrap the outside bottom and sides of your 9x13 pan tightly with two layers of heavy-duty aluminum foil. This keeps water from the bath from seeping in. Lightly grease the inside of the pan with butter or nonstick spray.

Make the crust. Stir together the graham cracker crumbs, 1/3 cup granulated sugar, and 1/2 tsp cinnamon in a bowl. Pour in the melted butter and stir until every crumb is moistened and the mixture looks like wet sand. Press it firmly and evenly into the bottom of the prepared pan using the bottom of a flat measuring cup. Bake the crust alone for 8 minutes, then remove and let it cool for 5 minutes while you make the filling.

Beat the softened cream cheese in a large bowl with an electric mixer on medium speed for 2 to 3 minutes until it is completely smooth with no lumps at all. Scrape down the sides of the bowl. Add the granulated sugar and brown sugar and beat for another minute until fluffy.

Add the sweet potato puree, sour cream, cinnamon, nutmeg, ginger, cloves, vanilla, and salt to the cream cheese mixture. Mix on low speed just until combined and smooth. Add the eggs one at a time, mixing on low after each addition just until the yellow disappears into the batter. Do not overmix after adding the eggs or the filling can crack.

Pour the filling over the pre-baked crust and spread it into an even layer with a rubber spatula. Place the foil-wrapped 9x13 pan inside a larger roasting pan. Carefully pour hot tap water into the roasting pan until it reaches about 1 inch up the sides of the 9x13 pan.

Carefully slide the whole setup into the oven. Bake for 30 to 35 minutes. The filling is done when the edges are set and the center has just a slight jiggle, like firm Jell-O. It will continue to firm up as it cools. Do not overbake or the texture will become grainy.

Remove the 9x13 pan from the water bath and place it on a wire rack. Remove the foil from the outside. Let it cool at room temperature for 1 full hour, then cover loosely with plastic wrap and refrigerate for at least 2 hours, but preferably overnight. Slice into squares with a sharp knife wiped clean between cuts.