Vermont Farmhouse Cheesecake
(Serves 8-10)

Crust Ingredients:
1 ¾ cups Middlebury Maple cracker crumbs
¼ cup walnuts (optional)
½ tsp. cinnamon
½ cup melted butter

Filling Ingredients:
2 8oz. Pkg. Cream cheese (softened)
¼ tsp. Salt
3 cups sour cream
3 eggs, beaten
2 tsp. vanilla extract
¼ tsp pure maple extract (optional)
1 cup sugar or pure Grade B Vermont maple syrup

Preheat oven to 375*

1. To prepare crust: in a medium bowl mix together the cracker crumbs, walnuts, if using, cinnamon and melted butter.
2. Press on bottom and up 2/3 of sides of a 10-inch spring form pan. Set aside.
3. To prepare filling: with a mixer beat together the cream cheese, salt, sour cream, beaten eggs, vanilla and maple extracts and sugar or syrup.
4. Pour filling carefully into spring form pan.
5. Place cheesecake on the middle oven rack with a cookie sheet on the rack below to catch any drips.
6. Bake for 35 minutes and let cool.
7. Refrigerate 4-5 hours before serving.

Garnish each slice with fresh whipped cream and a sprinkling of Vermont maple sugar!