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1
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
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2
In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a
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3
. Bake at 375u00b0 until set, 8-10 minutes. Cool on a wire rack. Reduce heat to 325u00b0.
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4
For filling, in a small saucepan, bring 1-1/2 cups maple syrup to a low boil; cook until reduced to about 1 cup. Cool to room temperature.
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5
In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, flour, vanilla, salt and cooled syrup. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
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6
Bake at 325u00b0 until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
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7
For candied chestnuts, in a small bowl, combine sugar and salt. Add chestnuts; toss to coat. Spread evenly onto a greased 15x10x1-in. baking pan. Bake at 350u00b0 until golden brown, 15-19 minutes, stirring once after 10 minutes. Immediately transfer to a waxed paper-lined
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8
; cool completely.
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9
Remove rim from pan. Serve cheesecake with chestnuts and maple syrup.
