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Maple Short-crust
3/4 cup Butter, Softened
1/3 cup Pure Maple Syrup
1/2 tsp Vanilla Extract
2 cups Flour
1/2 tsp Salt

1 lb (2 8 oz packages) Cream Cheese, softened
1/2 cup Sour Cream
2 Eggs
3/4 cup Pure Maple Syrup
1 tsp Vanilla Extract
1 tsp Lemon Juice
2 cups Chocolate Chips, melted
8 oz jar Pure Maple Cream

Preheat oven to 400º F.

Prepare Maple Short-crust: Cream butter. Beat in maple syrup and vanilla.

Add flour and salt and blend. Press into 9x13" pan.

To assemble cheesecake pour melted chocolate over crust, spread with about 3/4 of the jar of maple cream, and set aside. Beat cream cheese, scraping sides of bowl, until light and completely smooth. Beat in sour cream, then eggs (one at a time). Gradually beat in maple syrup followed by vanilla and lemon juice. Pour over chocolate.

Bake 15 minutes at 400º F, then reduce heat to 350ºF and continue to bake for 30 minutes. Cool and chill. Drizzle with the remaining maple cream and some melted chocolate before cutting bars. Yields 24 bars.

Jill Rainville, Lincoln