In a bowl, combine all the crust ingredients and lightly press at the bottom of a 20-cm (8-inch) springform pan.
Bake for 15 minutes. Set aside.
In another bowl, beat the cream cheese with the maple syrup.
Beat in the eggs and cream. Pour the batter onto the crust. Bake in the middle of the oven for about 1 hour. With the door ajar, let cool in the oven, then refrigerate for 4 to 8 hours. Serve cold with a drizzle of maple syrup.
This year, we went to M. Charbonneau’s sugar shack, at Mont Saint-Grégoire. Denis Charbonneau’s Orchard Sugar Shack. Phone: 450-347-9184
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.