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Maple-Nut Cheesecake

2 cups pecan meal or finely chopped pecans
1 stick butter, melted
1 tbls Splenda
dash salt

Mix together and pat down into a springform pan. Set aside.


1/2 cup SF pancake syrup
1/2 cup coarsely chopped pecans

Combine. Set aside.


3 8 oz pkgs cream cheese
3/4 cup heavy cream
1/4 cup SF vanilla syrup
1/2 cup SF pancake syrup
1/4 cup Brown SugarTwin
1/2 cup Splenda
6 eggs

Preheat oven to 350 degrees. In a food processor place cheese,
cream, syrups, and sweeteners. Blend well on "low". Add eggs, one
at a time, turn speed to "high" and blend for about 2 minutes. Pour
filling over crust and bake for 30 minutes. Carefully slide oven
rack out, spoon topping over cake and bake for 15 minutes more.

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