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Maple Cheesecake

1-1/2 cups graham cracker or vanilla wafer crumbs
5 tablespoons butter, melted
2 tablespoons sugar

8-ounce package cream cheese, softened
14-ounce can sweetened condensed milk
1/3 cup lemon juice
2 tablespoons maple syrup

1 cup maple syrup
1/2 cup water
1 egg, beaten
1-1/2 tablespoons cornstarch
1/2 cup chopped walnuts

To make the crust, combine the graham cracker or vanilla wafer
crumbs, sugar and butter. Mix well. Press into a 9-inch pie pan.
Chill the crust while you make the filling.

To make the filling, beat the cream cheese until fluffy. Add the
milk, lemon juice and 2 tablespoons maple syrup; beat well. Pour
into the prepared pie crust. Chill for several hours. To make the
topping, bring the 1 cup maple syrup and 1/2 cup water to a boil.
Mix together the egg and cornstarch.

Add a little bit of the boiling syrup to the mixture so the egg
doesnt cook before before incorporating it all together. Stir and
cook until the syrup is thickened. Spread over the cream cheese
filling. Garnish with the chopped walnuts. Keep refrigerated until
served.

Serves 8.

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