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1
Preheat oven to 350 degrees.
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2
In a bowl, mix the graham-cracker crumbs with 2 tablespoons of the sugar and stir with a fork to combine.
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3
Grease the sides of a 9-inch springform pan and sprinkle it with the cracker mixture, shaking any excess back into the bowl.
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4
Add the melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture.
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5
Scatter the crumbs evenly over the pan bottom and press into it using the bottom of a straight-sided glass.
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6
Bake for 10 minutes and let cool.
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7
Raise the heat in the oven to 500 degrees.
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8
With an electric mixer, beat the cream cheese until it is soft and fluffy, about 2 minutes.
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9
Mix the flour with the remaining sugar and add it and half the maple syrup to the cheese in thirds, mixing after each addition.
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10
Add the eggs and the yolks to the batter one by one, beating after each addition.
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11
Add the heavy cream and mix again.
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12
Pour the batter into the crust and bake for 15 minutes.
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13
Lower the oven to 200 degrees and bake for an hour more.
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14
Turn off the oven, leave the door halfway open and let the cheesecake cool in the oven for a half-hour.
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15
Chill in the refrigerator for 4 hours and not more than 24.
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16
When ready to serve, heat the remaining maple syrup over low heat in a small saucepan until it bubbles and let simmer gently for 1 minute, until it has thickened slightly.
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17
Whisk in the cornstarch and turn off the flame.
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18
Add the walnuts and turn to coat.
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19
Let cool to room temperature and then spoon over the top of the cake.
