Preheat your oven to 350°F (175°C). Crush the maple leaf cream cookies into fine crumbs. Mix the crumbs with melted salted butter until it resembles wet sand. Press into a 9-inch springform pan. Bake for 8–10 minutes until golden, then cool.

Blend the softened cream cheese with pure maple syrup using an electric mixer until smooth. Add eggs one at a time, mixing just until incorporated.

Pour the filling into the cooled crust. Smooth the top with a spatula. Bake for 45 minutes, until the center has a slight jiggle.

Let the cheesecake cool at room temperature for 1 hour. Refrigerate for at least 4 hours or overnight before serving.