Step 1

Preheat the oven to 350F. Lightly spray the entire inside of a 9″ springform pan with nonstick spray and line the bottom with parchment paper.

Step 2

Next, brown the butter. Add 14 tablespoons of butter to a saucepan over medium heat.

Step 3

Melt and stir until the butter goes from loud and bubbly to quiet and frothy. When it goes quiet, the browning process will happen fast so keep stirring until the butter turns into an amber color and gives off a nutty aroma.

Step 4

Pour the butter into a wide and shallow dish to help it cool faster. Make sure to scrape in all the brown bits at the bottom of the pot.

Step 5

While that butter cools, brown the second round of brown butter for the cheesecake. Repeat the same process with the 6 tablespoons of butter allotted for the cheesecake.

Step 6

Pour this brown butter into a measuring glass and place it in the refrigerator.

Step 7

Now back to the crust. Combine the graham cracker crumbs, sugar, cinnamon, and salt in a large bowl.

Step 8

Pour in the 14 tablespoons of brown butter and stir to combine.

Step 9

Transfer 1/3 of the graham cracker mixture into a separate bowl and set aside. Dump the remaining 2/3 of crust into the springform pan.

Step 10

Using an object with a flat bottom, like a jar or measuring cup, press the crust into the bottom and up the sides of the pan.

Step 11

Bake for 8 minutes and let it sit a room temperature to cool while we make the cheesecake.

Step 12

Reduce the oven temperature to 325F. Position one oven rack at the bottom of the oven and another in the center. Place a large roast pan on the bottom rack.

Step 13

Using a hand or stand mixer with the paddle attachment, add the room temperature cream cheese, brown sugar, and cornstarch.

Step 14

Mix on low speed until smooth, stopping to scrape down the bowl as needed.

Step 15

Once smooth and combined, keep the mixer running on low speed and slowly pour in the maple syrup.

Step 16

Halfway through the maple syrup, stop and scrape down the bowl. Give it a good mix and then continue on with the rest of the maple syrup.

Step 17

Switching gears – pause and fill a large pot with 6-7 cups of water. Place it on the stovetop over high heat and bring to a boil. This will be for the water bath when the cheesecake goes in the oven.

Step 18

Now for the brown butter that’s been sitting in the refrigerator – you should notice that the brown bits have sunk to the bottom of the glass. That’s where all of the delicious brown butter flavor is so this is what will be going into the cheesecake.

Step 19

Very gently pour out the golden butter into a separate container, leaving behind the brown bits at the bottom of the glass.

Step 20

Scoop the brown bits into the cheesecake. It should be a spoonful amount. Mix on low speed to combine, followed by the vanilla extract.

Step 21

With the mixer running on low speed, mix in the eggs one at a time.

Step 22

Once smooth, mix in the sour cream on low speed.

Step 23

Scrape down the bowl and give the batter one last good mix by hand.

Step 24

Pour half of the batter into the cheesecake crust.

Step 25

Taking that bowl of excess crust from earlier, gently sprinkle all but 3 tablespoons of the crust on top of the cheesecake. It should completely cover the surface. Gently use your hand to brush around the crust to make it as even as possible. (Place the remaining 3 tablespoons of crust in the refrigerator).

Step 26

With the remaining cheesecake batter, gently drizzle the batter over the graham cracker surface. Keep the stream moving all around the surface because if you pour the batter in one single spot, it will disrupt the graham cracker layer in the center.

Step 27

Now going over to the oven, gently pour the boiling water into the roast pan on the bottom rack. Place the cheesecake on the middle rack just above the water bath and close the oven door.

Step 28

Bake for 1 hour and 30 minutes. The cheesecake should be well puffed with golden edges and a lighter center.

Step 29

Turn the oven off and crack open the oven door. Leave the cheesecake in the oven for 45 minutes.

Step 30

After 45 minutes, remove the cheesecake and let it rest at room temperature for another 30 minutes.

Step 31

Then transfer the cheesecake (uncovered) to the refrigerator to chill overnight.

Step 32

Once the cheesecake has chilled, remove the springform ring and transfer the cheesecake to your desired serving plate.

Step 33

Pour the heavy cream into a large bowl using a hand or stand mixer with the whisk attachment.

Step 34

Whip on high speed until you reach soft peaks, adding the powdered sugar about halfway through.

Step 35

Top the cheesecake with a pile of whipped cream and sprinkle with the remaining crust. Drizzle with maple syrup if desired. Enjoy!