FOR THE CRUST – 1 1/2 cups graham cracker crumb – 1/2 cup walnuts – 4 Tbsp butter, melted – 1/4 cup brown sugar FOR THE FILLING – 32 ounces cream cheese, room temperature – 1 cup packed brown sugar – 3 tsp vanilla extract – 1/2 tsp salt – 2 Tbsp flour – 4 large eggs, room temperature – 1/2 cup dark maple syrup , I used this dark and robust syrup FOR THE TOPPING – 1 1/4 cups maple caramel sauce, (one batch – recipe here)