Vermont's maple sugaring season is in early spring, and Vermont Grade B maple syrup-which has a more pronounced flavor than Grade A-is available by mail order in quart-size containers from Highland Sugarworks, Websterville, VT, tel. (800) 452-4012.

　　

Ingredients

Makes 1 cake

　　

For crust

twenty-four 5- by 2 1/2-inch graham crackers

　　1 stick (1/2 cup) unsalted butter

　　1/2 cup pure maple syrup (preferably Grade B; see note, above)

　　

For filling

four 8-ounce packages cream cheese, softened

　　1 cup pure maple syrup (preferably Grade B)

　　4 large eggs

　　1 tablespoon vanilla

　　1/2 cup heavy cream

　　Accompaniment: pure maple syrup if desired for drizzling

　　

Step 1

Preheat oven to 350° F.

　　

Make crust:

Step 2

In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.

　　

Make filling:

Step 3

In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.

　　

Step 4

Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.

　　

Step 5

Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.