Make the Crust/Crumble:

1. Preheat oven to 350F (Conventional) or 325F (Convection/Fan). Prepare an 8×8 baking pan by spraying or buttering, and, if you want to remove the cake following baking, add a layer of parchment with overhang to lift the cake out once it’s cool.
2. In a Medium-large bowl, whisk together the flour, sugar, ground gingersnaps, pecans and salt. Place the butter cubes in the bowl. Using a pastry cutter, 2 knives, or your fingertips, press the butter into the dry ingredients and breaking it into smaller pieces, until pieces are of varying sizes, but a clump of dough will hold together when squeezed in your hand.
3. Firmly press 2/3 of the buttery, powdery dough into the bottom of the pan.
4. Bake in preheated oven 10 minutes, then remove to cool.

Make the Filling:

1. In a stand mixer at Medium to Medium-high speed, or a large bowl, and using a hand mixer, combine the following ingredients until smooth, light and fluffy: Cream Cheese, Sour Cream, Maple Syrup, and Brown sugar. This should take several minutes.
2. Once smooth, add the pureed or mashed sweet potato, and mix until as smooth. Canned puree will incorporate smoothly easier than mashed sweet potato. Then add the spices and salt. Mix until incorporated, and smooth as you can get it.
3. Add in eggs, one at a time, until fully incorporated.
4. Pour the thick batter over the baked and mostly cooled crust.
5. Sprinkle remaining Crust/Crumble Mixture over the entire top of the cake, being careful not to press into the batter. 
6. Return to oven and bake until cake is set except for a slightly jiggly middle, 35-45 minutes. (See Note 1)
7. Remove from oven and cool completely.
8. Refrigerate before serving. (See Note 2)