Combine ingredients; mix well. Press into 9-inch springform pan. Bake in preheated 350°F oven for 10 minutes.
Simmer shredded carrots in water to cover for 5 minutes. Drain and remove excess liquid. In food processor combine carrots, cream cheese, sugar and maple syrup;process until completely smooth and evenly colored. Add eggs, one at a time, and mix until just blended. Pour into crumb crust and bake at 300°F for 45 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight.
1/4 cup water
1/4 cup granulated sugar
1/2 cup shredded carrots
Optional Garnish: In small saucepan simmer water with sugar for 5 minutes. Add shredded carrots and simmer 5 minutes. Drain well and scatter on top of chilled cheesecake.