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1
Preheat the oven to 350F.
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2
Put the cracker crumbs in a food processor, then add the pecan halves and blitz again to a crumb mixture.
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3
Add the butter and process everything together until it clumps up, and then press into the bottom of an 8-inch springform pan to make a smooth base.
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4
Sit the pan in the refrigerator to chill while you get on with the topping.
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5
Put the cream cheese into the cleaned processor bowl with the sugar, cornstarch and maple syrup.
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6
Turn the motor on and, with the processor running, break the eggs down the feed tube, processing until you have a smooth mixture.
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7
Add the vinegar or lemon juice, and pulse to mix.
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8
Take the springform pan out of the refrigerator, and line the outside with a layer of special ovenproof plastic wrap, bringing it up around the top outer edge of the pan; this is to make a waterproof layer for when the cheesecake is cooked in a water bath.
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9
Do the same again, cover the plastic wrap with a double layer of aluminum foil, making sure that this, too, is brought right up to the top edge of the pan.
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10
Sit the foil-wrapped springform in a roasting pan, then pour in the smooth filling.
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11
Fill the roasting pan with freshly boiled water, to come about halfway up the wrapped springform.
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12
Bake the cheesecake in the oven for about 1 1/4 hours, though start checking it after an hour, it should be set on top but still have a hint of a wobble in the middle.
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13
Take the whole shebang-marie out of the oven and carefully lift the cheesecake out of its water bath.
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14
Peel away the foil layers and let it cool in its pan on a rack.
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15
Once cooled, refrigerate the cheesecake for at least 4 hours, or ideally overnight.
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16
The following day, or up to 2 days later, let it come to room temperature before springing it out of the pan.
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17
Sit it on a serving plate and pour some maple syrup over the top of the whole cake, drizzling a little more over each slice as your serve the cheesecake.
