1. Mix the graham cracker crumbs, maple syrup and butter.
2. Press the mixture into the bottom of an 8 inch spring form pan.
3. Mix the cream cheese and maple syrup.
4. Beat in the eggs and the vanilla extract.
5. Pour the mixture into the spring form pan.
6. Bake in a preheated 325˚ oven until it is set, about 45-60 minutes.
7. Drizzle with additional maple syrup if desired.

Cake

1. Oven temp- 375 degrees, Baking time- 25 minutes, Pan type- 9 inch square pan
2. Preheat oven-grease your pan
3. Cream shortening; add in the sugar gradually and cream well together.
4. Add maple syrup a small amount at a time, beating well after each addition.
5. Add vanilla and eggs, and beat the mixture vigorously.
6. Sift the flour, salt and baking powder and add to the mixture alternately with the milk. Mix only enough to blend the flour.
7. Stir in the chopped nuts and pour into prepared pan. Bake for suggested time.

Frosting

1. Bring syrup to boil for 1 minute.
2. Remove from heat and stir in butter; add sugar and continue cooling until consistency is right for spreading. Frosting thickens as syrup cools.

1. In a medium sized bowl whisk together the syrup, cocoa powder, and vanilla until thoroughly combined and there are almost no clumps left
2. Slowly whisk in both the yogurt and milk
3. Pour into the popsicle molds
4. Add a popsicle stick
5. Freeze
6. When you are ready to dig in, run a little bit of warm water on the outside of the molds to loosen them up so the popsicles come out easily.