An easy cheesecake with a Caribbean twist.
To make the base combine the crushed crackers with the rest of the ingredients and press into a 225mm spring sided cake tin.
For the top, beat together the cheese and yoghurt. Mix in the whole eggs one at a time, then the white. Add the vanilla, then the mashed yam. Spoon on top of the base and cook at 160c/ 325f/ gas mark 4 for 50-60 mins until springy and cooked. To make the sauce simply put all the ingredients, except the lime into a heavy bottom pan and bring to boil to combine, remove from heat and stir in the lime. Serve with lightly whipped cream and mint
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