Maple Syrup Cheesecake

O Canada! Maple syrup lends sweetness to this decadent cheesecake masterpiece. This is totally awesome.Sooo yummy! Found this on the net and have made it many times since. Rich, but that's a good thing. Cook time includes chill time. This would be excellent topped with a few pecans!

• Ready In: 10 hrs 30 mins
• Serves: 8-12
• Yields: 1 cheesecake

Ingredients

• 24  graham crackers
• 1⁄2 cup unsalted butter, melted
• 1 1⁄2 cups  dark maple syrup, plus more for drizzling on top (divided)
• 4 (8 ounce) packages cream cheese, room temperature
• 4  large eggs
• 1  tablespoon vanilla extract
• 1⁄2 cup  whipping cream

Directions

1. Preheat oven to 350 degrees.
2. Prepare crust: In food processor, finely grind graham crackers (you will have about 31/2 cups). In large bowl, stir together graham cracker crumbs, butter and 1/2 cup maple syrup. Press evenly into bottom and up sides of 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
3. Make filling: In bowl of standing mixer fitted with paddle attachment, or in food processor, beat cream cheese on low speed, scraping down sides of bowl occasionally, until smooth. Add remaining 1 cup maple syrup and eggs, 1 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 rack. Chill cake, covered, at least 8 hours and up to 4 days. Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.