Preheat the oven: Preheat your oven to 350°F (175°C). Position the oven rack in the center for even baking.

In a small saucepan over medium heat, melt the butter until fully liquid. Remove from heat and set aside to cool slightly, so it doesn’t cook the crumbs.

In a food processor, add gluten-free graham crackers and pulse until they reach a fine, sand-like texture. Alternatively, place the crackers in a zip-top bag and crush with a rolling pin if you don’t have a food processor.

Transfer the graham cracker crumbs to a medium mixing bowl. Stir in the melted butter until the crumbs are evenly coated and the mixture resembles damp sand.

Pour the crumb mixture into your prepared springform pan (lined with parchment paper for easier removal, if desired). Using the back of a spoon or the bottom of a pan, press the crumbs firmly and evenly into the bottom of the springform pan to create a compact crust. Set aside. You could also use a deep dish pie pan if you don't want to mess with a spring form.

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and brown sugar on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the sides of the bowl with a spatula as needed to ensure everything is well combined.

With the mixer on low speed, slowly pour in the maple syrup. Allow it to incorporate fully before adding the heavy cream and vanilla extract. Continue mixing until smooth.

Add the eggs one at a time, beating on low speed after each addition. Be careful not to overmix, as this can introduce too much air and cause cracks in the cheesecake. Stop mixing as soon as the eggs are fully incorporated and you have a smooth filling. (you can use a hand mixer for the cream cheese filling!)

Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula if necessary. Gently tap the pan on the counter to release any air bubbles. Place the 9" springform pan in a 10" cake pan, then place that 10" cake pan into a larger cake pan that holds the water - you could also place the 10" cake pan in a baking dish with the water.

Place the pan on the center rack of the preheated oven and bake for 30 minutes, or until the edges are set but the center still has a slight jiggle. DO NOT over bake! Avoid opening the oven door during baking to maintain consistent heat and to avoid the dreaded cheesecake crack.

Remove the cheesecake from the oven and allow it to cool to room temperature in the pan. This prevents the sudden temperature change that can cause cracks.

Once cooled, cover the pan with plastic wrap or foil and transfer to the refrigerator. Let the cheesecake chill for at least 4 hours, or preferably overnight, to fully set and develop its flavor.

Carefully release the cheesecake from the springform pan and transfer it to a serving plate. Slice with a sharp knife, wiping the blade clean between cuts for neat slices. Serve plain or with your choice of toppings.