Step 1 – Build the crust
Mix the graham cracker crumbs with melted butter and sugar in a medium bowl until everything is evenly coated. Firmly press the mixture into the base of a 9-inch springform pan, making sure the surface is smooth and compact.

Step 2 – Blend the filling
In a large bowl, beat the softened cream cheese with an electric mixer until it’s creamy and lump-free. Gradually add in the powdered sugar, maple syrup, bourbon, and vanilla, mixing until everything comes together in a silky blend.

Step 3 – Whip the cream
In a separate chilled bowl, whip the heavy cream until stiff peaks hold their shape. Carefully fold the whipped cream into the cream cheese mixture using a spatula, being gentle so the filling stays airy.

Step 4 – Assemble
Spoon the filling onto the prepared crust and spread it into an even layer. Smooth the top with the back of a spoon or offset spatula.

Step 5 – Chill
Cover the pan with plastic wrap and refrigerate the cheesecake for a minimum of 4 hours, or overnight if possible, to allow it to firm up completely.

Step 6 – Serve
Once set, release the cheesecake from the springform pan. For extra flair, drizzle the top with maple syrup and a touch of bourbon before slicing and serving.