1
: Preheat oven to 325°F (160°C).
: Crust
2
: Combine flour, icing sugar and salt in a large bowl. Cut in butter with pastry blender or two knives until mixture is combined. Press firmly onto bottom of 9”(23cm) spring form pan.
: Filling
3
: Beat cream cheese until fluffy. Gradually beat in Eagle Brand, eggs and maple syrup; pour over crust. Bake in preheated oven 45-50 minutes or until centre slightly jiggles when pan is lightly shaken. Cool and chill 4 hours or overnight.
: Topping
4
: Combine ingredients in small saucepan. Bring to a boil, simmer 2 minutes. Cool slightly, drizzle over cheesecake.