Maple Cheesecake

¼ cup butter, melted                                                  

¾ cup Rolling Ridge Maple Syrup

2 tbsp Rolling Ridge Maple Syrup                         

3 eggs

1 ¼ cups graham cracker crumbs                               

2 tbsp all-purpose flour

375 g cream cheese, softened                                    

1 tbsp Rolling Ridge Maple Syrup

Combine melted butter and 2 tbsp maple syrup; stir in graham crumbs.

Press firmly into bottom of 9-inch springform pan.

Bake at 350*F for 5 minutes.

Beat cheese until creamy; gradually beat in ¾ cup maple syrup.

Blend in eggs and flour.

Pour into pan.

Bake at 350*F for about 35 minutes, or until set.

Cool, then chill.

Glaze cheesecake with remaining maple syrup.

Makes about 12 servings.