Carrot Maple Cheesecake

Crust: combine ingredients.

Mix well.

Press into 9 inch springform pan.

Bake in preheated 350 f oven for 10 minutes.

Filling: simmer shredded carrots in water to cover for 5 minutes.

Drain and remove excess liquid.

In food processor combine carrots , cream cheese , sugar and maple syrup , process until completely smooth and evenly colored.

Add eggs , one at a time , and mix until just blended.

Pour onto crumb crust and bake at 300 f for 45 minutes or until center is almost set.

Cool to room temperature.

Refrigerate 3 hours or overnight.

Optional garnish: in small saucepan simmer water with sugar for 5 minutesadd shredded carrots and simmer 5 minutes.

Drain well and scatter on top of chilled cheesecake.

graham crackers, butter, carrots, light cream cheese, granulated sugar, maple syrup, eggs, water, carrot