1 3/4 cups shortbread cookie crumbs
4 teaspoons butter, melted
1/2 cup chopped walnuts
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
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon maple flavoring

Mix crumbs and 4 tsp. melted butter, press into and up side 1 in of 9 inch springform. Sprinkle with pecans. Bake at 350ºF 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 350ºF 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 350ºF for 5-10 minutes or til bubbly.