Gluten free Cheesecake

(Compliments of Jesse Clark)

2 cups mi-del gluten free ginger snaps
3 Tbsp melted butter
Press crumb mixture onto bottom of pan
5  8-ounce packages of organic valley cream cheese,
1/3 cup maple syrup
3 tablespoons brown rice flour
4 eggs
1 cup organic valley sour cream
1 tablespoon vanilla

Combine cream cheese, maple syrup and flour at medium speed Add eggs, one at a time until well blended. Blend in sour cream and vanilla, pour over crust. Bake at 450 for 10 minutes, reduce to 250 and continue to bake 1 hour. Chill at least 4 hours, or overnight.