Loved the maple flavor and pecans in the crust. I made extra crust so that I could press it up the sides of the pan instead of just on the bottom (and since the crust was higher than the filling level, it also ended up curling over the top edge of the cheesecake!). I also toasted the nuts beforehand. Fun idea for the top, before slicing: I cut a heart-shaped indentation and poured the maple syrup into the heart. Thanks for a great recipe!
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