Set oven at 325 degrees F.

Grease a 9" spring form pan.

Crust:

1 ¼ cup graham wafer crumbs

1 tablespoon white sugar

¼ cup melted butter

Mix together and press into bottom of pan.

Filling:

½ cup white flour

Pinch of baking soda

¼ tsp. Salt

3 eggs

¾ cup white sugar

1 package of cream cheese

1 ¼ cups whipping cream

1 tsp. Vanilla

1 cup Jakeman’s Maple Syrup

Filling Method:

Mix flour, baking soda and salt, set aside.

Beat eggs until thick and light in color, gradually beat in sugar.

Beat cream cheese until fluffy.

Add whipping cream and beat until smooth and slightly thickened.

Blend syrup, eggs, flour mixture and vanilla into cream cheese mixture.

Bake approximately 1 hour.

Center of cheesecake should be firm when shaken.

Cool.

Topping:

1 cup of whipping cream

¼ cup of maple syrup

Method:

Whip cream and slowly add syrup.

Spread on cheesecake just before serving.

Top with granulated maple sugar, chopped pecans or almonds and refrigerate.

Note: The bottom part of the cheesecake freezes well.