Butter spring form pan; set aside. In a small bowl, stir together the graham cracker crumbs, salt and melted butter. Pat into the bottom of prepared spring form pan and freeze for 15 minutes.
Place yams, yam syrup and lemon juice in the bowl of a food processor fitted with a metal blade and break up all clumps of potato. Remove half of the sweet potatoes and add one block of cream cheese and two of the eggs; process until smooth.
Transfer mixture to a large mixing bowl.
Return remaining sweet potatoes, remaining block of cream cheese, the last egg, Parmesan cheese and herbs to the food processor; process until smooth.
Add to mixing bowl and whisk together both batches until smooth; scoop batter into the prepared spring form pan.
Bake for 40 minutes then turn heat down to 300 and bake 20 minutes more.
Remove from oven and allow cheesecake to rest in the pan for 2 hours.
Cover with plastic wrap and chill overnight (or at least 6 hours) before un-molding.
Heat cranberry sauce until melted then stir in dried cranberries and extract.
Let cool or 5 minutes, stir well then spoon over cheesecake. Serve with crackers of your choice.