Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.

In a medium bowl, mix the graham cracker crumbs, melted butter, brown sugar, and a pinch of salt until well combined. Press this mixture into the bottom of the prepared pan to create an even crust.

Bake the crust for about 10 minutes or until lightly golden. Let it cool slightly while preparing the filling.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, continuing to beat until fluffy.

Add the sweet potato puree, vanilla extract, cinnamon, nutmeg, and ginger. Beat until well mixed and smooth.

Add the eggs one at a time, mixing well after each addition without overmixing.

Pour the sweet potato cheesecake filling over the cooled crust, spreading evenly.

Bake the cheesecake squares for about 30-35 minutes, or until the center is set and slightly jiggles.

Remove from the oven and let cool at room temperature. Refrigerate for at least 4 hours, or overnight for the best results.

Once chilled, lift the squares out of the pan using the parchment overhang, cut into squares and serve.