Vermont Maple Syrup Cheesecake
Gourmet Magazine - March 1998
graham cracker crumbs
For the crust: In a a large bowl combine graham cracker crumbs, butter, and maple syrup. Press crumbs evenly over the bottom and up the sides of the pan.
For the filling: Cream the cream cheese 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. Pour mixture over the 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.
Preheat oven to 350 degrees. Butter and place parchment paper in the bottom of a 10 inch springform pan.