Step 1
Heat oven to 325 degrees F.
Step 2
Butter spring form pan; set aside. In a small bowl stir together the graham cracker crumbs salt and melted butter. Pat into the bottom of prepared spring form pan and freeze for 15 minutes.
Step 3
Place yams yam syrup and lemon juice in the bowl of a food processor fitted with a metal blade and break up all clumps of potato. Remove half of the sweet potatoes and add one block of cream cheese and two of the eggs; process until smooth.
Step 4
Transfer mixture to a large mixing bowl.
Step 5
Return remaining sweet potatoes remaining block of cream cheese the last egg Parmesan cheese and herbs to the food processor; process until smooth.
Step 6
Add to mixing bowl and whisk together both batches until smooth; scoop batter into the prepared spring form pan.
Step 7
Bake for 40 minutes then turn heat down to 300 and bake 20 minutes more.
Step 8
Remove from oven and allow cheesecake to rest in the pan for 2 hours.
Step 9
Cover with plastic wrap and chill overnight (or at least 6 hours) before un-molding.
Step 9
Heat cranberry sauce until melted then stir in dried cranberries and extract.