Crust:

1. Grab a store-bought Graham cracker crust. No shame here—it’s quick and gets the job done.
2. Brush the inside with beaten egg white and bake at 350°F for 5 minutes.
3. Let it cool completely.

Filling:

1. In a bowl, beat together until creamy the Philadelphia cream cheese, eggs, sugar and flour.
2. Toss in a pack of mini unwrapped Rolos and stir them in.
3. Pour everything into the crust and bake at 350°F for about 30 minutes, until it looks golden and set.
4. Let it cool all the way before adding the glaze.

Chocolate Glaze:

1. Melt these together in the microwave: the butter and chocolate chips (don’t cook them, just melt)
2. Stir until smooth.
3. Add the maple syrup
4. Mix well and pour over your cooled cheesecake.
5. Smooth it out. Now chill the whole thing overnight so it sets up nicely and firm.

Optional Topping:

1. Out of chocolate chips? I was, too. I used some white Wilton decorating icing for a little swirl on top, but you can leave it plain or go all out with more chocolate. Up to you.