Maple Walnut Pumpkin Cheesecake

Crust:
1 3/4 cups shortbread cookie crumbs
4 teaspoons butter, melted
1/2 cup chopped walnuts

Filling:
24 ounces cream cheese
1 1/4 cups packed brown sugar
16 ounces canned pumpkin
2 eggs
2/3 cup evaporated milk
2 tablespoons cornstarch
1/2 teaspoon cinnamon

Topping:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon maple flavoring

Mix crumbs and 4 teaspoons melted butter. Press into and up side of a 9-inch springform pan. Sprinkle with walnuts.

Bake at 350 degrees F 6-8 minutes. Do not allow to brown. Cool.

Beat cream cheese and brown sugar until creamy. Add pumpkin, eggs, milk, cornstarch and cinnamon and beat well. Pour into crust.

Bake at 350 degrees F for 55 minutes or until edges are set.

Combine walnuts, 1/4 cup brown sugar, butter and maple flavoring and spread over top of cheesecake.

Bake at 350 degrees F for 5-10 minutes or until bubbly.