Preheat oven to 350°F (180°C). Spray a 9½-inch round fluted removable-bottom tart pan with baking spray with flour.

In a large bowl, stir together crushed cookies, melted butter, ½ teaspoon (1 gram) cinnamon, and ¼ teaspoon salt until well combined; using a small straightsided measuring cup, press crumb mixture into bottom and up sides of prepared pan.

Bake until set and fragrant, 8 to 10 minutes. Let cool completely on a wire rack. Reduce oven temperature to 325°F (170°C).

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, about 2 minutes, stopping to scrape sides of bowl. Add sweet potato, brown sugar, flour, vanilla bean paste, ginger, cloves, remaining ¾ teaspoon (1.5 grams) cinnamon, and remaining ¼ teaspoon salt; beat at medium-low speed just until combined. Increase mixer speed to medium, and beat until well combined, about 2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until well combined after each addition and stopping to scrape sides of bowl. (Mixture will be on the thicker side.) Spoon into prepared crust; using a small offset spatula, spread into an even layer.

Bake until top of filling is set and an instant-read thermometer inserted in center registers 155°F (68°C), 22 to 28 minutes. Let cool to room temperature in pan on a wire rack; cover and refrigerate for at least 8 hours or overnight.

Carefully remove tart from pan; transfer to a serving plate. Spoon and spread Vanilla Bean Meringue onto tart as desired. Using a handheld kitchen torch, carefully brown meringue as desired. Serve immediately.