2 c. graham cracker crumbs
1/3 c. sugar
1/2 tsp. cinnamon
4 oz. butter, melted

FILLING:

2 lb. (32 oz.) cream cheese, softened
4 tbsp. flour
3 tbsp. freshly squeezed lemon juice
4 oz. butter, melted
5 beaten eggs
2 egg yolks
2 tbsp. vanilla extract
1 c. heavy cream
1 c. dark grade maple syrup

Mix together the crust ingredients and press into a 10 inch springform pan. In a large bowl cream together the cream cheese and flour, then add the lemon juice and butter and cream well. Beat in the eggs, yolks, and vanilla; finally the cream and syrup. The mixture will be very liquid.

Pour the filling into the pan. Put a pan of water in the bottom of the oven. Bake at 350 degrees for about an hour and 10 minutes, until the edges have browned and the center is almost firm. Turn the oven off and open the door slightly. Let the cheesecake cool off in the open oven for at least 1/2 hour before taking out to room temperature. Let cool completely and then refrigerate for at least 3 hours.