Vermont Maple Syrup Cheesecake

1. 1

   Preheat oven to 350 F.

2. 2

   In a food processor finely grind graham crackers (you will have about 3 1/2 cups).

3. 3

   Melt butter.

4. 4

   In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan.

5. 5

   Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.

6. 6

   In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth.

7. 7

   Add syrup and eggs, 1 at a time, beating well after each addition.

8. 8

   Add vanilla and cream and beat until just combined.

9. 9

   Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills).

10. 10

    Cool cake in pan on a rack.

11. 11

    Chill cake, covered, at least 8 hours and up to 4 days.

12. 12

    Remove side of pan.

13. 13

    Serve cheesecake in wedges, drizzled with maple syrup.

* Per serving · 4 servings · Values may vary.