Preparation

• Cheesecake:  Combine crumbs, nuts, butter, and 1/4 cup each brown and granulated sugar; press onto bottom of 9-inch springform pan. Refrigerate 1 hour.
• Heat  oven to 350ºF. Whisk eggs, pumpkin, spices and remaining brown sugar until well blended. Beat cream cheese, corn starch and remaining granulated sugar in large bowl with mixer until blended. Add pumpkin mixture; mix just until blended. Pour over crust.
• Bake  45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Meanwhile, prepare Praline.
• Praline:  Bring sugar and water to boil in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, 5 to 7 min. or until syrup is thickened and golden brown. Remove from heat. Stir in nuts. Spread onto parchment-covered baking sheet. Cool completely. Break into bite-size pieces.
• Top  Cheesecake with whipped topping and Praline just before serving.