1/4 cup butter, melted
2 tablespoons maple syrup
1 1/4 cups graham cracker crumbs
500 grams cream cheese, very soft
4 eggs, yolks separated
1/2 teaspoon salt
1 1/4 cups maple syrup
2 envelopes unflavored gelatine
1/4 cup water

Combine butter, syrup and crumbs until uniform. Press firmly into bottom of 9-inch spring-form pan and smooth with spoon. Bake at 350 degrees F for 10 minutes.

Beat cream cheese until smooth; continue beating and add egg yolks, one at a time, until smooth. Fold in 1 cup maple syrup until smooth. Add salt.

Beat egg whites until stiff and fold into mixture. Soften gelatine in water. Warm remaining 1/4 cup syrup in saucepan. Add gelatine mixture to original mixture, mixing throughly. Pour into springform pan and refrigerate.

Yields 12 servings.