Vermont Maple Cheese Cake

For Crust:

1 ¾ cups Graham Cracker Crumbs

4 ounces Butter, melted

½ cup Maple Syrup

For Filling:

2 pounds Cream Cheese, softened

1 cup Maple Syrup

4 Eggs

1 ½ tablespoons Vanilla Extract

½ cup Heavy Cream

Mix together crust ingredients in mixer bowl with paddle until well combined
 Press into bottom of greased pan.
For filling, beat cream cheese on low speed with paddle, scraping bowl occasionally, until smooth. Add syrup, and then add eggs in small increments, mixing well and scraping bowl after each addition. Add vanilla and cream and beat until just combined. Pour filling into pan and bake in hot water bath, 315-degree oven, for about 1 hour and 15 minutes.