Maple cheescake with toasted walnut crust

Crust

• 1 cup ROBIN HOOD® All Purpose Flour 250 mL
• 1/3 cup brown sugar, packed 75 mL
• 1/3 cup butter 75 mL
• 1/2 cup walnuts, toasted and coarsely chopped 125 mL

Filling

• 3 pkgs (250 g each) cream cheese, room temperature
• 1/2 cup brown sugar, packed 125 mL
• 1/4 cup real maple syrup 50 mL
• 3 eggs
• 1 tsp artificial maple extract, optional 5 mL

Crust

1. Preheat oven to 350ºC (180ºF). Grease a 9" (23cm) spring form pan.
2. Combine flour and brown sugar. Cut in butter until crumbly, add walnuts. Press into prepared pan. Bake for 10 -12 minutes, until light golden.

Filling

1. Beat cream cheese and brown sugar on medium speed until smooth, about 2 minutes. Add maple syrup and blend until combined. Add eggs, beating on low speed after each addition. Pour into baked crust.
2. Bake for 45 - 50 minutes, until just set. Remove from oven and let cool 1 hour. Refrigerate until chilled. To serve, drizzle with warm maple syrup.