Vermont Cheesecake with Maple Cream

This rich and creamy Vermont cheesecake with a hint of maple is the perfect dessert for any occasion.

Ingredients - Serves 8

Preheat the oven to 325°F. Combine the graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, beating until well combined.
Beat in the eggs, one at a time, followed by the vanilla extract and 1/4 cup of the maple syrup.
Pour the cream cheese mixture over the crust in the pan. Bake for 50-60 minutes, or until the center is set and the top is lightly browned.
Let the cheesecake cool in the pan on a wire rack for 10 minutes. Carefully remove the sides of the pan and let the cheesecake cool completely.
While the cheesecake is cooling, make the maple cream. In a bowl, beat the heavy cream until soft peaks form. Beat in the powdered sugar and the remaining 1/4 cup of maple syrup.
Serve the cheesecake with the maple cream on the side.