1) First, oil a 9 inch spring form pan and line the sides with parchment paper. 

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2) Then, break your graham crackers into small crumbs. You can use a food processor or a Ziploc bag and a rolling pin to do this.

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3) Next, combine your crumbs, cinnamon, and butter in a medium-sized bowl. Mix with a fork until all crumbs are wet. 

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4) Press this mixture into the bottom of your pan. Feel free to use a measuring cup to help with this process. 

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5) Bake at 375°F (190° C) for 12-15 minutes.

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6) Next, beat your cream cheese for about two minutes. If you are using a stand mixer, be sure to you the paddle attachment. 

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7) Then, add your sugar and beat for an additional two minutes. Next, and your maple syrup and a third of the eggs. 

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8) After mixing briefly, add a second third of your eggs. 

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9) Once all of the eggs are mixed in, STOP MIXING. Overmixing your eggs can cause cracks in the cheesecake, which is undesirable. Pour the batter into the pan.

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10) Boil water and pour into a baking dish of any size. Put this in the oven along with the cheesecake and bake at 300° F (150° C) for 60-75 minutes, or until cheesecake is only jiggly in the center.

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11) Combine all your topping ingredients in a small bowl and mix to combine. Refrigerate until needed.

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12) Once your cheesecake is out of the oven, gently spread the topping evenly across the surface of the cake. 

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13) Leave cake to cool. Once it is room temperature, cover with plastic wrap and refrigerate for at least four hours before serving.

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