Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
3. In a separate mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add 3/4 cup of maple syrup and vanilla extract, mixing until well combined and fluffy.
4. Add the eggs, one at a time, mixing well after each addition to ensure a smooth texture. Finally, fold in the sour cream until fully incorporated.
5. Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
6. Bake for 55-60 minutes or until the center is set and the top is lightly golden. A slight jiggle in the center is okay as it will firm up while cooling.
7. Remove from the oven and allow to cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to allow the cheesecake to fully set.
8. Before serving, carefully remove the cheesecake from the springform pan. Top with whipped cream and drizzle the remaining 1/4 cup of maple syrup over the top.
9. Slice and serve chilled. Enjoy the delightful blend of flavors!