Ingredients  : 

1 1/2 cups pure maple syrup (preferably grade A dark amber)
2 cups ground graham crackers (about 17 whole crackers ground
in processor)
3 tablespoons sugar
1/2 teaspoon (scant) ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted
3 8-ounce packages cream cheese, room temperature
1/2 cup maple sugar or (packed) golden brown sugar
3 tablespoons all purpose flour
1/4 teaspoon salt
1 cup reduced maple syrup (see above)
2/3 cup sour cream
2 teaspoons vanilla extract
4 large eggs
Maple-Cranberry Compote
Heavy-duty stand mixer
9-inch-diameter springform pan with 2 3/4-inch-high sides

Direction   : 

To make reduced maple syrup: In a medium heavy saucepan, boil
the maple syrup on medium-high heat, stirring often and closely
watching it so it won ’ t boil over but just bubble up to the pan ’ s
top, for 5 minutes until it reduces to 1 cup. Take off the heat and
cool until slightly warm or at room temperature.

To make crust: Place rack in the center of the oven and heat up
oven to 375 degrees F. In a medium bowl, mix cinnamon, sugar,
and graham cracker crumbs. Add in the melted butter, stirring
until moistened evenly. Press onto the sides (2 inches up) and the
bottom of a spring form pan (9 inches in diameter with 2 3/4
inch-high sides). Bake the crust until top edge slightly darken and
crust is set, 10 minutes. Completely cool on a rack. Bring down
the oven temperature to 300 degrees Fahrenheit.

To make filling: Beat the cream cheese in a big bowl of a heavyduty
mixer with a paddle attachment until it becomes very
smooth. Add in salt, flour, and maple sugar, beating until smooth
and blended well. Add in vanilla, sour cream, and 1 cup of the
reduced maple syrup, then beat until combined well. Add 2 eggs
at a time and beat until just blended with each addition. Tap the
bowl several times on a counter to free any of the air bubbles,
then pour into the cooled crust. Use a small knife ’ s tip to pop
any of the air bubbles on the surface.

Bake until edges are puffed slightly, 1 hour 30 minutes. The
center should look moist and still move a little when shaken
gently. Move the cake onto a rack and completely cool. Chill,
covered, overnight. You can make this 3 days ahead, keeping it
chilled.

Cut the cheesecake in wedges and divide between plates. Serve
alongside a warm maple-cranberry compote.