Maizie's Black Bottom Cheesecake

INGREDIENTS

Rich Maple Short Crust

3/4 C (1 1/2 stick) butter, softened

1/3 C pure Maple Syrup, at room temperature

1/2 tsp. vanilla extract

2 C unbleached or all-purpose flour

1/2 tsp. salt

Cream the butter with an electric mixer in a medium-sized bowl. Continue to beat, gradually adding the Maple Syrup and vanilla. Combine the flour and salt, then gradually add to creamed mixture, working it in with a wooden spoon. Using floured hands pat evenly into a 9 x 12 inch pan; roll with a bottle or can to even it out. Cover; refrigerate until needed.

Filling

1 lb. cream cheese, softened

1/2 C sour cream at room temperature

2 eggs

3/4 C pure Maple Syrup

1 tsp. pure vanilla extract

1 tsp. fresh lemon juice

1 1/2 C - 2 C semi-sweet chocolate chips

DIRECTIONS

Spread Rich Maple Short Crust in 9 x 13 pan. Preheat oven to 400 degrees F. Using an electric mixer, beat cream cheese until light textured. Beat in sour cream, then eggs, one at a time. Gradually beat in Maple Syrup then vanilla and lemon juice. Sprinkle the chocolate chips evenly over crust. Slowly pour on the cheese mixture. Bake 15 minutes then reduce heat to 350 degrees F and bake for 30 minutes. Cake will be puffy, cracks on top. Cool, cover, then chill before cutting into bars.

Source: Maizie Hescock, 2018 Platt Library Maple Dessert Contest