1 c. walnuts
2 c. graham cracker crumbs
1 tsp. cinnamon
butter
4 (8 oz.) pkg. cream cheese, softened
1 c. packed brown sugar
3 eggs
1/2 c. whipping cream
1 1/2 tsp. maple flavor
Maple syrup
1/4 c. sugar

1. Coarsely chop 1/4 cup walnuts; set aside. Finely chop remaining nuts. In 10 inch springform pan, mix 1/4 cup walnuts, graham cracker crumbs, cinnamon, and 1/2 cup softened butter until blended. Press mixture onto bottom and sides of a springform pan; set aside.

2. Preheat oven to 350 degrees. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in brown sugar. At low speed, beat in eggs, whipping cream, maple flavor and 1/4 cup maple syrup. At medium speed, beat 5 minutes.

3. Pour cream cheese mixture into crust. Bake one hour; turn oven off; let it remain in oven one hour; cool in pan on wire rack. Refrigerate until chilled.

4. In skillet over medium heat, heat sugar and 1 teaspoon butter until melted and golden, stirring frequently. Working quickly, stir in coarsely chopped walnuts and 1 teaspoon maple syrup. Immediately spread on cookie sheet and cool.

5. Snap praline into pieces; place in sturdy plastic bag; crush in pieces with rolling pin.

6. Carefully remove cheesecake from pan; brush top of cake with maple syrup. Sprinkle top of cake with crushed praline.