Maple Pecan Pumpkin Cheesecake

1¾ cups pecan shortbread cookie crumbs
4 tablespoons melted butter
½ cup plus ½ cup chopped pecans
24 oz cream cheese
1¼ cups plus ¼ cup firmly packed brown sugar
16 oz can solid pack pumpkin
2 large eggs
2/3 cup evaporated milk
2 tablespoons cornstarch
½ teaspoon cinnamon
¼ teaspoon plus ¼ teaspoon maple flavoring
2 tablespoons butter

Preheat oven to 350º. Combine cookie crumbs and melted butter. Press over bottom of 9" springform pan and up 1" of the sides. Sprinkle with ½ cup pecans. Bake in preheated oven 6-8 minutes. Do not let brown. Remove and cool.

Beat cream cheese and 1¼ cup brown sugar till creamy. Add next 6 ingredients. Pour over crust, bake for 55 mins or till edges are set. Remove from oven. Combine ½ cup pecans, ¼ cup brown sugar, butter and maple flavoring. Sprinkle over top of cheesecake. Return to oven for 8-10 minutes or till bubbly. Refrigerate overnight.