Crust (see recipe)
2 pounds (four 8-ounce packages) cream cheese, room temperature
1/2 cup plus 2 tablespoons pure maple syrup (divided)
1/4 cup plus 3 tablespoons chopped pecans (divided)
3 eggs, lightly beaten
1/4 teaspoon vanilla extract
4 ounces semi-sweet chocolate, melted
Make crust. Let cool while preparing filling.
Preheat oven to 275 degrees.
Beat cream cheese until smooth. Beat in 1/2 cup maple syrup, 1/4 cup of the pecans, eggs and vanilla. Pour into prepared crust. Drizzle melted chocolate over top and swirl with knife.
Bake 1 hour and 30 minutes or until set. Let cool.
Spread remaining 2 tablespoons maple syrup over top and sprinkle with remaining 3 tablespoons chopped pecans. Chill at least 6 hours. Makes 24 servings.
Crust
1/2 cup (1 stick) butter, cut into pieces
2/3 cup firmly packed brown sugar
3/4 teaspoon vanilla extract
1 egg
1 1/2 cups flour
1 cup chopped pecans
Preheat oven to 325 degrees.
In food processor, blend butter, brown sugar and vanilla until well mixed. Add egg and flour and blend until dough just forms. Transfer to bowl and gently knead in pecans. Press into 9-inch springform pan and bake 30 minutes. When done, remove from oven and let cool.