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Preheat oven to 350 F. For crust, pulse cookie crumbs and walnut pieces in food processor until nuts are ground. Heat honey and butter over low heat until butter is melted. Add to crumb mixture, pulse to blend. Press crust into a lightly greased 9-inch springform pan and bake for 10 minutes. Cool crust before filling.
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For filling, beat sweet potato puree and cream
cheese until smooth, scraping down bowl often. Add brown sugar, honey, spices and salt and beat well. Add eggs, 1 at a time, scraping well after each addition. Pour filling into prepared pie crust and bake on centre rack in oven for 30 minutes. Garnish with walnut pieces if desired.
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