CRUST

• 2/3 cup graham cracker crumbs
• 3 Tbsp melted butter
• 3 Tbsp sugar
• 1/2 cup toasted finely chopped pecans

Mix all ingredients. Press into the bottom of a greased 9" springform pan. Bake 20 minutes at 200F. Cool completely.

FILLING

• 24 oz cream cheese, softened
• 3 oz jar maple cream
• 14 oz can sweetened condensed milk
• 3 eggs
  
• 1 tsp vanilla extract
  
• 1 Tbsp ground cinnamon
  
• 2 Tbsp maple syrup
  
• 1/2 cup sour cream

Beat cream cheese and maple cream until fluffy. Beat in milk and eggs, one at a time. Add vanilla, cinnamon, maple syrup and sour cream. Mix well.

CRUNCH TOPPING

• 1/4 cup butter, slightly softened
• 1/2 cup brown sugar
  
• 1/2 cup flour
  
• 1 tsp ground cinnamon
  
• 1/2 cup finely chopped pecans

Pour batter over partially baked crust and bake at 300F for 35 minutes. Remove from oven and sprinkle crunch topping over batter. Return to oven and bake for an additional 35 minutes. Cool completely.

If desired, press ground pecans onto the sides of the cooled cheesecake. May garnish with a mixture of equal parts sour cream and brown sugar with a pinch of cinnamon and a few drops of maple syrup.