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1
Heat oven to 350*.
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2
Set a 10-inch springform pan on a large sheet of heavy duty foil and wrap the outside of the pan up to the rim.
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3
Process the graham crackers in a food processor until crumbs are fine.
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4
Or, put the crackers in a large food storage bag and roll with a rolling pin until finely crushed.
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5
Put cracker crumbs in a bowl and work in melted butter with a fork until well blended.
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6
Pat crust mixture into bottom of springform pan.
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7
Bake for 10 minute.
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8
While the crust is baking, prepare the filling.
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9
In a large bowl, beat cream cheese until light and fluffy.
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10
Beat in the sugar, then add eggs, one at a time, beating after each addition.
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11
Beat in flour, 2 teaspoons of vanilla, and salt just until blended.
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12
Remove about 1 cup of the mixture to a small bowl.
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13
To the mixture in the large mixing bowl, add the pumpkin and spices; beat just to blend.
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14
To the mixture in the small bowl, stir in the maple flavoring or 1 teaspoons vanilla.
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15
Pour pumpkin mixture into the baked crust.
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16
Spoon dollops of the maple mixture onto the pumpkin mixture and swirl in with a small spatula or butter knife.
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17
Repeat spooning the dollops and swirling until all of the maple (or vanilla) mixture is used.
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18
Set the cheesecake in a large roasting pan; place in the oven.
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19
Carefully ladle boiling water into the large roasting pan until the water is 2 inches deep; or about halfway up the side of the foil wrapping the cheesecake.
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20
Bake for about 1 hour and 15 min., or until the cheesecake appears set but is still a little jiggly in the center.
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21
Top with spiced whipped cream or drizzle with dessert sauce.
