For Filling:
• 1½ cups pure Vermont maple syrup- A Dark
• 4- 8 ounce packages Softened Cream Cheese
• 4 large eggs
• 1 tablespoon vanilla
• ½ cups heavy cream
For Crust:
• 24 graham crackers
• 1 stick unsalted butter
• ½ cup pure Vermont maple syrup- A Dark

Directions

Preheat oven to 325°

For crust, mix graham crackers in food processor. Melt butter; stir together with graham crackers and maple syrup.

Press into a 10" spring form pan (bottom and sides). Wrap the bottom of the pan with 2 layers of foil to avoid the pan leaking

For filling, beat cream cheese at low speed in food processor until smooth. Add the eggs, one at a time, and the maple syrup.

Beat in the heavy cream and vanilla until just combined. Pour the filling into the crust and bake in the oven for one hour.

Cool cake in pan on a rack and then chill, covered for at least 8 hours.

To serve, remove the side of the pan and serve in wedged slices. Drizzle with syrup, if desired.
Serves 8

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