Instructions: Preheat oven to 350 degrees, butter and place parchment paper in the bottom of a 10 inch springform pan. CRUST; In a large bowl combine graham cracker crumbs, butter and maple syrup. transfer mixture to prepared pan and press crumbs evenly over the bottom and up the sides of the pan. FILLING; Place cream cheese in a mixer bowl and beat, on low speed, until smooth. Add syrup and eggs, one at a time, beating well after each addition. Add vanilla and heavy cream and beat until just combined. transfer mixture to prepared crust and bake, on middle rack, for 1 hour (cake will not be set in center but will set as it cools. Cool
cake in pan on a rack. Refrigerate completely cooled cake, covered, at least 8 hours before serving.

Serving Ideas: Serve wedges of cheesecake drizzled with maple syrup.

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