Vermont Maple Syrup Cheesecake

• twenty-four 5- by 2 1/2-inch graham crackers
• 1 stick (1/2 cup) unsalted butter
• 1/2 cup pure maple syrup (preferably Grade B; see note, above)
• four 8-ounce packages cream cheese, softened
• 1 cup pure maple syrup (preferably Grade B)
• 4 large eggs
• 1 tablespoon vanilla
• 1/2 cup heavy cream
• Accompaniment: pure maple syrup if desired for drizzling

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

butter, maple syrup, four, maple syrup, eggs, vanilla, heavy cream, maple syrup

Taken from www.epicurious.com/recipes/food/views/vermont-maple-syrup-cheesecake-14965 (may not work)