So simple.

Three 8 ounce bricks of neufchatel (low fat cream cheese)
5 eggs
1 cup of maple syrup

Mix the syrup and neufchatel with a mixer until it's well blended.
Beat one egg at a time in a bowl and then fold in with a spatula (not the mixer) until all eggs are mixed in. (This will reduce cracks)
Bake for first 20 minutes at 350 F
Bake for another hour and a half at 200 F
(This will also reduce cracks in the cake's surface)
Let cool in the oven.

But wait! What about the crust?
If you want one, that's simple enough.

About 3-4 cups of GF corn flakes, give or take
A stick of butter, melted in the microwave
1/4 cup of sugar (more if you think you need it...)

Grind up enough cornflakes to make about 1 1/2 cups of stuff that looks like coarse sand.
Add a stick of melted butter and sugar.

Put the crust mixture in the bottom of (springform) pan
Pour cheesecake mix and bake per directions above.

If you've got a corn sensitivity and don't mind a little extra zing, Mi-Del makes a GF version of their ginger snaps that I believe are GF and corn free. Double check though. You can grind up these and use them as the crust instead.

Calories depend on how many pieces you get and how think you decide to make the crust.

Hubby is not GF and LOVES this recipe, even WITH the cornflakes.

BTW - We also use the ground up cornflakes and some spices (garlic powder, cayenne, onion powder, etc...) for breading chicken and tofu. After it's breaded, we bake it. It's yummy!