Preheat oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper. Mix crushed cookies with melted butter until texture resembles wet sand. Press into the bottom of the pan. Bake for 5 minutes and cool.
Beat softened cream cheese in a large bowl until smooth. Gradually mix in sugar, vanilla, and sour cream. Add eggs one at a time, mixing well after each.
Mash sweet potatoes separately until smooth. Stir in melted butter, brown sugar, and a splash of vanilla. Blend some of the cheesecake base into the sweet potato mixture.
Pour sweet potato cheesecake batter over the crust, then gently layer remaining plain cheesecake mixture on top. Place the springform pan into a larger pan filled with hot water (water bath). Bake for 50–60 minutes until set. Cool completely before removing from pan.
In a saucepan over medium heat, melt sugar until golden. Slowly whisk in heavy cream until smooth. Let cool slightly.
Melt butter in a skillet. Stir in flour, brown sugar, cinnamon, and salt. Cook until crumbly. Cool.
Drizzle caramel over the cooled cheesecake. Top with cinnamon crumble. Slice and enjoy!