Crust:

4 c. ground walnuts
6 tbsp. granulated sugar
1/2 tsp. ground cinnamon
1/2 c. butter, melted

Filling:

3 large egg yolks

Glaze:

14 (1 oz.) sq. white chocolate
1 c. heavy cream

Garnish:

1 c. packed brown sugar
1/2 c. granulated sugar
1 tsp. cinnamon
3 tbsp. water
1 3/4 c. walnut halves

To make the crust: Combine ground walnuts, sugar, cinnamon and butter in mixing bowl and stir until well blended. Press mixture into even layer on bottom and sides of a 9-inch spring-form pan. Set pan aside.

To make filling: With electric mixer, beat cream cheese, mascarpone cheese and applesauce together in bowl on low speed until well blended. In small bowl, stir sugar and ground spices until well blended. Add spiced sugar to cream cheese mixture. Scrape bowl after addition and continue to beat on low speed until spiced sugar is incorporated. Whisk eggs and egg yolks together to blend, then add eggs to filling. Scrape bowl down once more and continue beating until eggs are absorbed and filling is well blended. Heat oven to 325°F. Place shallow pan of water on bottom shelf of oven. Pour cheesecake filling into walnut crust in 9-inch spring-form pan. Place on middle shelf in oven.

Bake cheesecake for 40 minutes or until it's set. Remove cheesecake from oven and allow it to come to room temperature. Loosen sides of spring-form pan and slip off ring.

To make the glaze: Chop white chocolate finely and place in mixing bowl. Bring cream to rolling boil and pour over chopped chocolate. Stir mixture until chocolate has melted. Pour glaze over cheesecake to coat it evenly, then place cheesecake in refrigerator until glaze has set, 1 to 2 hours.

To make the walnut garnish: Combine sugars, cinnamon and water in skillet over high heat and stir to blend mixture to blend mixture well. Bring syrup to boil. Add walnut halves and stir walnuts in syrup until skillet is dry and walnuts are well coated. Remove walnuts to piece of kitchen parchment to cool. Garnish cheesecake with glazed walnuts and serve.

Makes one 9-inch cheesecake, 16 servings.