Maple Cinnamon Cheesecake for 12 Servings

Instructions:

1. Combine graham cracker crumbs, sugar, cinnamon, and salt in a bowl. Pour in the melted butter and stir until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom and 1 inch up the sides of the springform pan.
3. Bake the crust at 350°F (175°C) for 8–10 minutes until fragrant and set. Let cool completely.
4. Beat the softened cream cheese and sugar on medium speed until completely smooth and aerated (about 3 minutes).
5. Slowly stream in the maple syrup and vanilla extract, mixing on low until incorporated.
6. Add eggs one at a time, mixing on the lowest speed just until the yellow disappears; stop immediately to avoid incorporating excess air.
7. Fold in the sour cream, cinnamon, and salt using a rubber spatula until the batter is a uniform, velvety consistency.
8. Wrap the outside of the cooled springform pan in three layers of heavy-duty foil to prevent leaks.
9. Pour the filling over the crust and smooth the top with a spatula.
10. Place the pan inside a roasting pan and fill the roasting pan with boiling water until it reaches halfway up the side of the cheesecake pan.
11. Bake at 325°F (160°C) for 60–70 minutes until the edges are set but the center has a slight jiggle.
12. Turn off the oven and prop the door open slightly with a wooden spoon; leave the cheesecake inside for 1 hour.
13. Remove from the oven and water bath, then refrigerate for at least 6 hours (preferably overnight).