Preheat the oven to 350 F (180 C). Center the oven rack. Line the bottom of a 9″ (23cm) springform pan with parchment paper.Crust:In a bowl, mix all the ingredients and press them into the prepared pan.Bake for 12 minutes. Let it cool completely and generously butter the inner walls of the pan.Wrap the outside of the pan with aluminum foil (18″/46cm wide), leaving some overhang at the top.Double the foil.Reduce the oven temperature to 325 F (170 C).Filling:In the stand mixer bowl, mix the sugar and flour.Add the remaining ingredients and mix until the mixture is just smooth and homogeneous.Pour over the crust.Prepare a water bath: Place the cheesecake in a large baking dish (such as a roasting pan) and pour boiling water into the dish until it reaches halfway up the side of the pan.Bake in the center of the oven for about 1 hour and 50 minutes, or until a thermometer inserted into the center of the cheesecake reads 150 F (65 C).Remove the cheesecake from the water bath and the aluminum foil.Let it cool for about 1 hour.Cover and refrigerate for 6 to 8 hours.Run a knife around the edges, between the pan and the cheesecake, then unmold.Strawberry Coulis with Maple Syrup:Put the strawberries and maple syrup in a saucepan.Bring to a boil, then reduce the heat and simmer for 20 minutes.Use an immersion blender until smooth, then strain.Refrigerate until ready to use.