Maple cheesecake

- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
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- 3x 8-ounce packages cream cheese
- 3 large eggs
- 1½ teaspoons vanilla
- ¼ teaspoon salt
- 1¼ cups pure maple syrup
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- 1 cup sour cream
- 2 tablespoons honey
- 1 teaspoon vanilla
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- 2 tablespoons maple syrup per serving


In a small bowl combine the crumbs and melted butter.
Lightly butter a 9-inch springform pan, dust the sides with crumbs, and press the remainder into the bottom of the pan. Chill.

In a large bowl beat the cream cheese well, adding the eggs one at the time and beating after each addition.
Add 1½ teaspoons of vanilla, salt, and maple syrup. Beat well.
Pour into the chilled crust. Bake in a 350F oven until firm, about 45 to 50 minutes.
Remove from the oven.

Combine the sour cream, honey and vanilla.
Pour over the top of the cheesecake.
Increase the oven temperature to 400F and bake 5 more minutes. Cool overnight.
Pour 2 tablespoons of syrup over each serving.

Serves 12

BON APPETIT