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Preheat oven to 375 degrees. Grease a 9-inch spring form pan. If your pan does not seal completely, wrap outside with tinfoil and tape to make water-tight seal.
Combine cracker crumbs, flour, walnuts and 1/2 cup of light brown sugar in a food processor or blender and pulse until finely ground, add butter substitute and mix just until smooth. Press the mixture into the pan. Bake for 10-12 minutes until firm.
For the filling:
Sift flour, True Lemon, cinnamon, and allspice together.
On low setting on electric mixer combine the cream cheese and brown sugar. Whip until the cream cheese mixture is light and creamy. Add eggs and beat until just mixed, lower mixer setting and add half of the dry sifted ingredients, then half of the pumpkin puree. Repeat the process until all ingredients are combined.
Place spring form pan on a large roasting tray. Pour the cheesecake filling into the crust. Drizzle the maple syrup into the filling. Optional: using a skewer, carefully drag maple syrup through filling so it has a marbled effect.
Transfer entire tray to oven. Fill the roasting tray with hot water so that it comes half-way up the side of the pan. Bake for 1 1/2 hours, until the edges are firm and the center is still slightly wobbly when gently shaken. Remove from oven and the water bath and allow to cool for 30 minutes before placing in the fridge to chill for 4 hours or overnight.
Top with whipped cream just before serving, if desired!
This is great to make ahead of time and keep in the fridge overnight!