Although this has the instructions for the crust, I just used the ready-made stuff to make it go faster.
2/3 Cup Cinnamon Graham Cracker Crumbs (10 squares)
2 Tbsp. Sugar
1 Tbsp. Butter, melted
4 pkgs. (8 oz each) Cream Cheese
2 Tbsp. Cornstarch
1/2 Cup Honey
1/2 Cup Maple Syrup
1/4 tsp. Salt
3 Egg Whites
In a bowl, combine the cracker crumbs, sugar and butter. Press into bottom of a 9-inch springform pan coated with nonstick cooking spray. Bake at 325 degrees (F) for ten minutes. Cool on a wire rack. In a mixing bowl, beat cream cheese until smooth. Add cornstarch, honey, syrup, and salt, beating just until combined. Add egg whites; beat on low. Spoon half of the batter over crust; smooth top. Place pan on a baking sheet. Bake at 325 degrees (F) for 50-55 minutes, or until the edges are set and the center is jiggly. Cool on a wire rack for ten minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.