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Directions

1. 1. Spread 2 tbsp melted butter over the bottom and sides of a spring form pan (8 or 9 inch pan) 2. Stir graham cracker crumbs, b. sugar and walnuts with remaining butter and press into pan. Chill in refrigerator. 3. Preheat oven to 350F 4. In a large bowl or food processor, cream the cheese and butter together and add the sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. When egg traces disappear, beat in sour cream, flour, vanilla, lemon zest, juice and syrup. 5. Pour filling into chilled base. Bake cake in the centre of the oven for one hour. Leave oven door ajar, turn off the heat, let cake sit in oven without moving for one more hour. 6. Now, line a cookie sheet with non-stick parchment paper. Place walnuts and sugar in a small, heavy saucepan. Place on medium heat, shaking pan occasionally until the sugar melts. Let sugar boil for 3 to 4 minutes or until a deep caramel colour. Remove from heat and stir in maple syrup. Pour onto cookie sheet and let cool completely. Break into pieces and set aside. 7. Bring maple syrup to a boil in a small, heavy bottom saucepan over medium high heat. Reduce heat to low and cook for 20 - 25 minutes or until reduced by half. Remove from the heat and stir in the rye or bourbon. 8. To finish the cake. Whip the whipping cream. Garnish the top of the cake with the walnut praline. Drizzle warm sauce on a plate and top with a slice of the cheesecake, garnish with whipped cream.