Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

In a mixing bowl, cream the blocks of cream cheese until smooth and creamy.

Add in the eggs, one at a time, mixing well after each addition.

Pour in the granulated sugar, vanilla extract, and ¼ cup of sour cream. Mix again until all the ingredients are just combined and the mixture is smooth. Set aside the cheesecake mixture in the refrigerator while you prepare the sweet potato mixture.

In a large bowl, combine the mashed sweet potatoes or yams with the melted butter.

Add the eggs, granulated sugar, sweetened condensed milk, vanilla extract, cinnamon, and nutmeg. Mix well until all the ingredients are thoroughly combined and the mixture is smooth.

Take out your frozen pie crusts or prepare the crusts.

Divide the cheesecake mixture equally between the two pie crusts, leaving some for the topping.

Evenly distribute the sweet potato filling on top of the cheesecake layer in both crusts.

Use the remaining cheesecake mixture to create a decorative topping layer on each pie.

Place the pies in the preheated oven and bake for 35 to 40 minutes until the filling is set and the crust is golden.

Once baked, remove the pies from the oven and let them cool completely at room temperature.

Once cooled, transfer the pies to the refrigerator and refrigerate for at least 6 hours or overnight.

When fully chilled and set, slice and enjoy your delicious Ultimate Sweet Potato Cheesecake Pies!