Sweet Potato Cheesecake

2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
3/4 cup canned sweet potatoes, drained, mashed
1/2 cup sugar
1/2 teaspoon ground cinnamon
Dash of ground cloves
Dash of ground nutmeg
2 eggs
1/2 tespoon vanilla
1 Graham Pie Crust (6 oz.)
3/4 cup Pecan Pieces
2 tablespoons maple-flavored or pancake syrup

Preheat oven to 350 degrees. Beat cream cheese, sweet potatoes, sugar and spices with electric mixer on medium speed until well blended. Add eggs and vanilla; mix just until blended. Pour into crust. Sprinkle with pecans.

Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Drizzle with syrup just before serving. Store leftover cheesecake in refrigerator. Makes 10 servings