Pumpkin Cheesecake with Maple syrup and Pecans - The Cooking Tale

Ingredients

• Crust:
• 1 cup cookie crumbs (I use HoneyMaid crubs)
• 3 tbsp. white sugar
• 2 tbsp. butter, melted
• Filling:
• 3 pkg. 8 oz cream cheese, softened
• � cup brown sugar
• 1/3 cup white sugar
• 1/4 cup Maple syrup
• 3 large eggs
• 15 oz pumpkin puree (not the pumpkin pie filling)
• 2 tbsp. cornstarch
• 2 tsp. Vanilla extract
• 1 tsp. cinnamon
• Topping:
• � cup heavy whipping cream
• � cup Maple syrup
• � cup chopped pecans, toasted