Chocolate-Maple-Walnut Cheesecake

Yield: 16 servings

Ingredients:

CHEESECAKE
1 1/2 cups graham cracker crumbs
1 cup walnut pieces, toasted, finely chopped
1/3 cup butter, melted
3 packages (8-oz.) cream cheese, softened
1 cup Hungry Jack® Microwave Ready Regular Syrup
1/4 cup firmly packed light brown sugar
2 tablespoons Pillsbury BEST® All Purpose Flour
3 eggs
3 ounces semi-sweet chocolate, melted

TOPPING
1/2 cup whipping cream
1 tablespoon Hungry Jack® Microwave Ready Regular Syrup

Preparation Instructions:

1. HEAT oven to 350°F. In medium bowl, combine graham cracker crumbs, walnuts and butter; mix well. Press in bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until set.

2. MEANWHILE, beat cream cheese in large bowl at medium speed until smooth and creamy. Gradually beat in 1 cup syrup, brown sugar and flour until well blended. At low speed, add eggs 1 at a time, beating just until combined. Add melted chocolate. Beat until smooth.

3. REMOVE crust from oven. Reduce oven temperature to 325°F. Pour cream cheese mixture into crust. Return to oven. Bake at 325°F. for 55 to 65 minutes or until set. Cool on wire rack 30 minutes.

4. RUN knife around edges of cheesecake to loosen. Cool 2 hours or until completely cooled. Refrigerate at least 8 hours before serving.

5. JUST before serving, in small bowl, beat cream and 1 tablespoon syrup until stiff peaks form. Carefully remove sides of springform pan. Spoon or pipe topping around edge of cheesecake. Cut into wedges.