Maple-Pecan Cheesecake

Preheat the oven to 375°F. Lightly grease a 9" removable-bottom or springform pan., To make the crust: Mix the crust ingredients until crumbly. Press into the bottom and 1" up the side of the prepared pan. Prick with a fork., Bake the crust for 10 to 15 minutes, until it's light golden brown. Remove it from the oven, and reduce the oven temperature to 325°F., To make the filling: Mix the cream cheese, brown sugar, vanilla, salt, and maple flavor at low speed until smooth, scraping the bottom and sides of the bowl., Beat in the eggs one at a time, scraping the bowl between additions., Stir in the maple syrup and cream. Pour the filling into the crust., Bake the cake for 40 minutes. Reduce the oven temperature to 300°F, and bake an additional 15 minutes, until the edges of the cake are set; a digital thermometer inserted 2" from the edge of the pan should read 170°F., Turn off the oven, crack the door open a couple of inches, and let the cake cool in the oven for 1 hour., Remove the cake from the oven, and cool it at room temperature for 1 hour. Refrigerate for 8 hours (or overnight) before serving.