Cheesecake with maple syrup and walnuts

Ingredients:

Cake

• 1 package graham crackers (about 9)
• 3/4 cup walnut pieces
• 1/3 cup light brown sugar
• 4 tbsp unsalted butter, melted
• A pinch of freshly grated nutmeg
• A pinch of coarse salt

Filling

• 4 packages of 220g cream cheese at room temperature
• 0.5 cup granulated sugar
• 4 large eggs
• 3 tbsp. premium flour
• 0.5 cups heavy cream
• 1 tbsp. freshly squeezed lemon juice
• 1/4 tsp maple extract
• 3/4 tbsp. natural maple syrup

Preparation:

1. Fill a roasting pan halfway with water and place it on a rack in the lower third of the oven; position the other rack in the middle of the oven and preheat to 350°F (175°C). Line the outside of a 9-inch springform pan with foil.
2. Cake:
   
   Pulse the graham crackers in a food processor a few times until they are crushed. Add the walnuts and brown sugar and continue to pulse until finely ground. Add the melted butter, nutmeg, and salt and pulse to combine. Pour the mixture into the prepared pan and press it into the bottom and up the sides about 2 cm. Bake until lightly golden, about 10 minutes. Transfer to a wire rack and let cool completely.
3. Filling:
   
   In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until almost smooth, about 1 minute. Add the maple syrup and granulated sugar and beat until smooth, another 2 minutes. Add the eggs, one at a time, beating after each addition. Increase the mixer speed to medium-high and beat in the flour, heavy cream, lemon juice, and maple extract. Beat until the filling is smooth and silky, another 1 minute.
4. Spread the filling over the cooled crust. Place the cheesecake in the oven on the middle rack directly over a double boiler. Bake until the filling is golden brown and set around the edges but still slightly jiggly in the center, about 1 hour 10 minutes.
5. Transfer the cheesecake to a wire rack and let it cool to room temperature, then cover and refrigerate until completely cool, at least 5 hours or overnight. Let the cheesecake sit at room temperature for 20 minutes, then run a thin knife around the edge and remove the ring from the pan.