Uncle Kevin's Maple Cheesecake

Last year Uncle Kevin had brought this to our house for the Super Bowl party, and it was absolutely divine. I finally (just today, in fact) managed to get a loose interpretation of the recipe out of him. This is what he told me:

Uncle Kevin's Maple Cheesecake

crust:
1 1/2 c. finely crushed graham crackers
1/4 c. finely chopped butternuts (and/or ground almonds)
1 T. sugar
1/2 c. butter, melted

filling:
2 pkgs. (8oz.) cream cheese, softened
2 containers (8 oz.) sour cream (Kevin says he actually used only 1 container)
3 T. blueberry honey (approximately)
1/4 c. pure maple syrup (approximately)
3 T. flour
1 t. vanilla
3 eggs, slightly beaten

1. Preheat oven to 375˚.
2. For crust, in a bowl combine crushed graham crackers, nuts, and 1 tablespoon of sugar. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan; set aside.
3. For filling, in a large mixing bowl beat cream cheese, sour cream, honey, maple syrup, flour, and vanilla with an electric mixer until combined. Beat in eggs until smooth.
4. Pour filling into crust-lined pan. Place the pan in a shallow baking pan (like a 9x13 cake pan). On lower rack, place a round cake pan half full of water—this will keep your cheesecake moist and resistant to cracking (per Uncle Kevin).
5. Bake 45 to 50 minutes for 8-inch pan (40 to 45 minutes for 9-inch pan), or until a 2-1/2-inch area around the outside edge appears set when gently shaken. When done, edges of cake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven).
6. Cool in pan on a wire rack for 15 additional minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.
   

NOTE: I have not made this yet, but Kevin is pretty good with baking stuff; we are part Swedish, you know...