Ingredients
2 cups graham cracker crumbs1/3 cup butter, melted3 tablespoons sugar1/2 teaspoon ground cinnamonFILLING:1-1/2 cups maple syrup3 packages (8 ounces each) cream cheese, softened1/2 cup packed brown sugar2/3 cup sour cream3 tablespoons all-purpose flour2 teaspoons vanilla extract1/4 teaspoon salt4 large eggs, room temperature, lightly beatenCOMPOTE:2 cups fresh or frozen cranberries, thawed2/3 cup dried cranberries1 cup maple syrup1/2 cup packed brown sugar
Preparation
Preheat oven to 375°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
Combine cracker crumbs, butter, sugar and cinnamon; press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce heat to 325°.
Meanwhile, place maple syrup in a small saucepan. Bring to a boil; cook until syrup is reduced to about 1 cup. Cool to room temperature; set aside.
In a large bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, flour, vanilla, salt and cooled syrup. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
In a large saucepan, combine cranberries, syrup and brown sugar. Cook over medium heat until berries pop, about 10 minutes. Serve warm with cheesecake.
