Maple Walnut Cheesecake
1-1/2 cups graham cracker crumbs
1 cup walnut pieces, toasted and finely chopped
1/3 cup butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 cup microwave ready maple syrup
1/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
3 ounces semisweet chocolate, melted
1 tablespoon imitation maple flavor
1/2 cup whipping cream
1 tablespoon microwave ready maple syrup
Heat oven to 350 degrees F. In medium bowl, combine graham cracker crumbs, walnuts and butter; mix well. Press in bottom and 1-1/2 inches up sides of ungreased 10-inch springform pan. Bake at 350ºF. for 8 to 10 minutes or until set.
Meanwhile, beat cream cheese in large bowl at medium speed until smooth and creamy. Gradually beat in 1 cup syrup, brown sugar and flour until well blended. At low speed, add eggs 1 at a time, beating just until combined. Add melted chocolate and maple flavor; beat until smooth.
Remove crust from oven. Reduce oven temperature to 325ºF. Pour cream cheese mixture into crust. Return to oven. Bake at 325ºF. for 55 to 65 minutes or until set. Cool on wire rack 30 minutes.
Run knife around edges of cheesecake to loosen. Cool 2 hours or until completely cooled. Refrigerate at least 8 hours before serving.
Just before serving, in small bowl, beat cream and 1 tablespoon syrup until stiff peaks form. Carefully remove sides of springform pan. Spoon or pipe topping around edge of cheesecake. Cut into wedges.