Spiced Maple Cheesecake

Ingredients:

Directions:

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine graham cracker crumbs, butter, and sugar. Transfer to a 9-inch springform pan and press crumbs firmly onto bottom.
3. Bake at 350 for 6-8 minutes. Cool completely.
4. Reduce oven temp to 325 degrees.
5. Using a stand-mixer or hand-mixer, beat the cream cheese, brown sugar and pumpkin pie spice until blended. Add the sour cream and ½ cup maple syrup, mix well. Add the eggs, one at a time, and continue to beat until incorporated. Pour the mixture over the crust.
6. Bake 50-60 minutes or until the center is almost set. Cool for about one hour. Run a knife along the outside edge to loosen from the pan. Refrigerate for at least 2 hours but up to 4 hours before serving.
7. Using a medium sided saucepan, bring the whipping cream and ½ cup maple syrup to a boil, stirring constantly. Simmer on medium-low heat for about 10 minutes or until reduced to 2/3 Cup, stirring constantly. Cool completely.
8. Pour over the cheese cake and spread out to sides. Remove outside edge of springform pan. Sprinkle chopped walnuts on top. Slice and serve.