Carrot Maple Cheesecake
12 Servings

1 1/3 cup shortbread cookie crumbs (12 cookies)
1/4 cup melted butter
2 cups shredded carrots (3-4)
3 pkg (250 g) light or regular cream cheese, room temperature
1/3 cup granulated sugar
1/3 cup maple syrup
3 eggs
1/4 cup water
1/4 cup granulated sugar
1/2 cup shredded carrots

Combine crumbs and butter; mix well. Press into 9 inch springform pan. Bake in preheated 350 F oven for 10 minutes. Simmer shredded carrots in water to cover for 5 minutes. Drain and remove excess liquid. In food processor combine carrots, cream cheese, sugar and maple syrup, process until completely smooth and evenly colored. Add eggs, one at a time, and mix until just blended. Pour onto crumb crust and bake at 300 F for 45 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight. In small saucepan simmer water with sugar for 5 minutes. Add shredded carrots and simmer 5 minutes. Drain well and scatter on top of chilled cheesecake.