Mama D's Maple Cheesecake

Momma D’s Maple Cheesecake

Crust:
1 3/4 cups graham crackers, finely ground
¼ cup unsalted butter, melted
¼ cup Dubie Family Maple Syrup

Filling:
2 (8 oz). packages (lowfat or fat free) Neufchatel  Cream Cheese
½ cup Dubie Family Maple Syrup
2 large local eggs
1 Tbsp. Vanilla extract
¼ cup Light Cream

Preheat oven to 350F. Butter the bottom of a 10 inch pie plate. For the crust; in a large bowl combine graham cracker crumbs, butter and maple syrup. Transfer mixture to prepared pan and press crumbs evenly over the bottom and up the sides of the pan. For filling; place Neufchatel Cheese in a mixer bowl and beat, on low speed until smooth. Add syrup and eggs, one at a time, beating well after each addition. Add vanilla and light cream and beat until just combined. Transfer mixture to prepared crust and bake, for 45 minutes; cake will not be set in center but will set as it cools. Cool cake in a pan on a rack. Refrigerate completely cooled cake, covered, at least 8 hours before serving. Serve wedges of cheesecake drizzled with maple syrup. Enjoy!!!