Ingredients

Crust

• 24 (5 x 2 1/2-inch) Graham crackers
• 1 stick (1/2 cup) unsalted butter
• 1/2 cup pure maple syrup (preferably Grade B)

Filling

• 32 ounces cream cheese, softened
• 1 cup pure maple syrup (preferably Grade B)
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup heavy cream

Instructions

1. Crust: In a food processor finely grind Graham crackers (you will have about 3 1/2 cups). Melt butter. 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. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
2. Heat oven to 350 degrees F.
3. Filling: 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. Add syrup and eggs, one at a time, beating well after each addition. Add vanilla and cream and beat until just combined.
4. 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). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.
5. Remove side of pan.
6. Serve cheesecake in wedges, drizzled with maple syrup.