• Preheat oven to 350 degrees F. Line a 9x13 baking dish with foil and spray with non-stick spray.

Crust

• In a large mixing bowl, add the 15.25 ounces yellow cake mix, 1/2 cup unsalted butter, and 1 large egg. Beat with a hand mixer until a firm dough is formed.
• Press the cake crust into the bottom of the prepared baking dish and set aside.

Cheesecake

• Add the 15 ounce can sweet potatoes, 8 ounces cream cheese, 1/2 cup granulated sugar, 1 large egg, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg in a food processor. Pulse the mixture until it’s creamy. Pour the cheesecake batter over the crust. Spread the cheesecake out evenly and to the edges of the pan.
• Bake this for 23-25 minutes until the cheesecake is set. Once the cheesecake is done baking, prepare the topping.

Toppings

• In a small bowl, whisk the 1/4 cup granulated sugar, 1/4 teaspoon vanilla extract, and 1 cup plain greek yogurt together.
• Spread the yogurt mixture on top of the baked cheesecake evenly.
• In a small bowl, add the 1 1/4 cups oats and honey granola, 1/2 cup white chocolate chips, and 1/4 teaspoon pumpkin pie spice. Stir together and sprinkle all over the top of the yogurt topping.
• Bake for another 5 minutes. Allow the cheesecake bars to cool completely before refrigerating for several hours, preferably overnight.
• Slice and cut.