Using a food processor or mini-chopper, pulse the graham crackers and nuts until finely ground.

Using a medium bowl, combine the graham cracker crumbs, chopped nuts, brown sugar and melted butter; stir until well combined.

Lightly butter or grease a 9” springform pan; line the bottom of the pan with a parchment paper. Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)

Bake crust at 350°F for 10 minutes. Remove from oven and let cool.

Reduce oven temperature to 325°F.

Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (~2-3 minutes).

Add the brown sugar, cinnamon, ginger, cloves and nutmeg; mix well.

Whisk the eggs and egg yolks together and add to the bowl in 2 additions, mixing fully after each addition.

Add the maple syrup and sour cream; mix until fully combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)

Pour the cheesecake filling on top of the cooled crust.

Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan. Fill pan with about ½”-¾” of water. Bake at 325°F until center of cake is just barely set (about 80-90 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center.)

Remove cheesecake from oven and cool for 10 min. Wrap entire pan in plastic wrap and freeze overnight.

Line a baking sheet with foil; set aside.

Place all ingredients into a large saucepan. Heat over medium-high heat, stirring often, until mixture begins to boil. Let boil for 3 minutes, or until temperature reaches 238-240°.

Remove pan from heat and, working quickly, use 2 spoons to drop spoonfuls of praline mixture onto lined sheet pan. Let cool completely before breaking or chopping.

The next day, remove the cake from the freezer and release the springform pan. Transfer the cake to a serving platter.

Using a medium saucepan, add brown sugar, butter and maple syrup. Bring mixture to a boil over medium heat; let boil for 1 minute, stirring constantly.

Remove pan from heat and add powdered sugar and vanilla extract; stir until well combined.

Using an offset spatula, spread frosting around top of cake. Immediately press chopped pralines into frosting and then

place cheesecake in refrigerator to defrost for 3-4 hours.