Ingredients
3/4 cup cinnamon graham cracker crumbs (about 4 whole crackers) 3/4 cup finely chopped walnuts, divided 1 tablespoon sugar3 tablespoons butter, meltedFILLING:1/2 cup heavy whipping cream1 cup semisweet chocolate chips4 packages (8 ounces each) cream cheese, softened3/4 cup packed brown sugar1/2 cup sour cream3 tablespoons all-purpose flour1 teaspoon vanilla extract1/4 teaspoon salt1/4 cup maple syrup, divided 3 large eggs, room temperature, lightly beatenTOPPING:2 cups sweetened whipped cream
Preparation
Preheat oven to 350°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Combine cracker crumbs, 1/2 cup walnuts and sugar; stir in butter. Press onto bottom and 1 in. up side of prepared pan and place on a baking sheet. Bake 10 minutes. Cool on a wire rack.
In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool.
Beat cream cheese until smooth. Add next 5 ingredients and 2 tablespoons maple syrup; beat until well blended. Add eggs; beat on low speed until combined. Pour into prepared crust, reserving 3 tablespoons of batter. Mix reserved cheesecake batter into cooled chocolate; drop spoonfuls over filling. Cut through batter and chocolate with a knife to swirl.
Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set but still jiggles when shaken, 50-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen side from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Serve with whipped cream. Sprinkle with remaining 1/4 cup walnuts; drizzle with remaining 2 tablespoons maple syrup.
