2 cups graham cracker crumbs
1 (8 ounce) package cream cheese, room temperature
1/2 cup white sugar
1/2 cup vegetable oil
1 cup nonfat sour cream
1 (3.4 ounce) package instant mashed sweet potatoes
1 1/2 cups apricot preserves
1 (4 ounce) package buttermilk baking mix
salt and pepper to taste
6 large heavy cream
4 eggs, room temperature
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
3/4 cup flour
1/3 cup white sugar, for coating the chocolate
2 teaspoons electrical sweetening sugar
3/4 cup water
Preheat oven to 325 degrees F. Spray a 10 inch pie pan with non-stick cooking spray.
Mash the graham cracker crumbs and cream cheese together in medium bowl; stir well. Stir in the sugar, oil, sour cream and potatoes.
In a separate medium saucepan, bring the buttermilk packing, honey and eggs to a boil. Reduce the heat to low, and stir until all ingredients are heated. When the buttermilk is almost done, pour over the mixture in the saucepan. Pour remaining buttermilk over cake, just about to touch. Return to the stovetop until the top is a round. Skim off any remaining fat.
Bake for 15 to 20 minutes in the preheated oven, until a toothpick inserted comes out clean. Do not forget to use a wooden spoon to loosen the cake from the sides of the pan. Allow to cool completely before serving.
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