2 (8 oz) packages cream cheese, softened
1 (14 oz) can condensed milk
1/2 tsp vanilla extract
2 tbsp maple syrup (the real stuff people)
1 1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 sleeves Oreo's (crushed into crumbs)
4-6 tbsp butter, melted
For the crust: Combine crumbs and butter and press into a 9” springform pan. Press a little up the sides of the pan and then wrap the bottom in foil, so you can catch all that great caramelized butter that leaks through.
For the filling: Combine cream cheese, condensed milk, vanilla and syrup. Beat until smooth. Blend in eggs one at a time. Remove 1 1/2 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated 325 oven for 35 to 40 minutes, or until center is almost set. Turn oven off, open door, and let the cheesecake just chill out in the oven for awhile. Once cool, refrigerate at least overnight. Even better if you wait a few days.