Crust:
1 1/4 c. Graham Cracker Crumbs
1/4 c. Granulated Sugar
1/4 c. Butter, melted

Filling:
3-8 oz. Pkgs. Cream Cheese
1-14 oz. Can Sweetened Condensed Milk
1-16 oz. Can Pumpkin
3 Eggs
1/4 c. Pure Maple Syrup
1 1/2 tsp. Cinnamon
1 tsp. Nutmeg
Dash of Salt

Topping:
2 Tbsp. Water
2 tsp. Cornstarch
2 Tbsp. Butter
1/2 c. Pure Maple Syrup
1/2 c. Pecans, chopped
1/2 c. Raisins

Combine ingredients for crust and press into bottom of 9″ spring form pan.
For filling beat cream cheese until fluffy.
Gradually add sweetened condensed milk, continue beating until smooth.
Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt.
Pour mixture over crust in spring form pan.
Bake 1 hour 15 minutes at 300°F or until edge springs back when lightly touched.
Center will be slightly soft.
Let cool completely at room temperature then chill thoroughly.
For topping stir together the water and cornstarch, set aside.
Melt butter over medium heat.
Stir in maple syrup and cornstarch mixture.
Cook stirring constantly until mixture thickens slightly.
Stir in nuts and raisins.
Cool slightly before spooning over cheesecake to serve.