Crust

8 oz shortbread cookies finely crushed

3 tablespoons unsalted butter, melted

1/2 tsp salt

Filling

8 oz cream cheese, room temperature

2/3 cup maple sugar

3/4 cup sour cream

6 large eggs, room temperature

1 cup pure maple sugar

2 teaspoons vanilla extract

Preheat the oven to 325 degrees

Combine the curshed cookies, melted butter and salt in a large bowl.

Press into the botto of a 9 inch pan, bake until goldten - 15-18 minutes, let cool for 20-30 minutes

Beat the cream cheese with the stand mixer on medium speed until smooth. Add the maple sugar, scraping the side as needed, until light and fluffy.

Reduce the speed and add in the sour cream. Add teh eggs, one at a time and continue to beat until combined.

Beat in the maple syrup and vanilla until smooth.

Brush the sides of the pan with melted butter.

Bake until the edges of the cheesecake are set but the center is still jiggly, about 1 hour, minutes.

Remove and let cool for 2 hours, then cover and refrigerate.