Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper.

Combine graham cracker crumbs, brown sugar, and melted butter in a mixing bowl. Press into the bottom of the prepared pan. Bake for 10 minutes and let cool.

Beat softened cream cheese until silky smooth. Gradually mix in granulated sugar until creamy.

Add eggs one at a time, mixing well after each. Stir in vanilla extract until smooth.

In a separate bowl, mix sweet potato with additional brown sugar, cinnamon, nutmeg, and ½ cup of cheesecake filling.

Layer the cheesecake mixture over the cooled crust, then spoon sweet potato mixture on top and swirl with a knife.

Prepare crumble topping by mixing flour, brown sugar, cinnamon, and melted butter. Sprinkle over the sweet potato layer.

Bake for 40-45 minutes or until edges are set and center has a slight jiggle.

Cool at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing.

Slice into squares and serve chilled or at room temperature. Optionally drizzle with caramel sauce.