Instructions: Combine the first four ingredients. Press onto the bottom only of a greased 9 inch springform pan. Refrigerate. In a mixing bowl, beat cream cheese and sugar. Add eggs; beat until smooth. Add flour, maple flavoring and vanilla; mix well. Stir in pecans. Pour into crust. Bake at 350 F. for 50-55 minutes or until center is nearly set. Turn off oven; open door and leave cheesecake in over for 1 hour. Remove from the oven; cool completely.

Refrigerate overnight. For topping, combine the hoeny, butter and water in a small saucepan; cook and stir over Medium heat for 2 minutes longer

(mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers.

Yield: 12 servings.

Tish Frish, Hampden, Maine, who says that this recipe won first prize at a church bake-off.

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