Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

In a large bowl, mix together flour, cinnamon, and salt. Add one and a half tablespoons butter, maple syrup, and milk; combine until a sticky dough forms.

Spread dough thinly into a large rectangle on a prepared baking sheet. Place a second piece of parchment paper on top. Roll out the dough between the two pieces.

Bake for 16 to 18 minutes, until golden brown around the edges. Cool COMPLETELY, then break up into chunks and pulse in a food processor fitted with the S-blade until fine crumbs form. While the machine is running, slowly add remaining one and a half tablespoons butter; pulse again. If you’re working with a mini food processor, pulse a few batches at a time, then add butter and mix by hand.

Press mixture into the pan or individual molds to create a crust. No need to parbake the crust.

Variation: You can also prepare this cheesecake using the oat crust that appears this season in Mishpacha or the brownie bottom featured here.

Place all cheesecake ingredients into the largest size cup of a blender and mix until smooth.

Preheat oven to 350 degrees Fahrenheit.

Pour cheesecake batter over prepared crust/ mini individual crusts. Bake for 45–50 minutes for spring pan and 25 minutes for individual molds. Outer edges will be golden and the middle will be just a bit jiggly. Carefully remove from the oven.

Cool at room temperature for 45 minutes; then refrigerate for eight to 12 hours to fully firm. For optimal taste and texture, do not serve the cheesecake until it has been refrigerated.

For molds, pop out each one and top cheesecake with optional toppings as desired. My favorite way to top it with fresh berries for added antioxidants and fiber. Other options are silan or melted chocolate.