Bring the brown sugar, maple syrup, butter, eggs, vanilla, walnuts and raisins to a boils and simmer until it thickens, about 5 minutes, before pouring into the crust in the springform pan.
For the cheesecake filling:
Beat the cream cheese, sugar, eggs, cream and vanilla until smooth before pouring on top of the butter tart filling in the springform pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 60 minutes. (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it’s also amazing while still warm from the oven!)
For the butter tart caramel topping:
Heat the butter and sugar in a small sauce pan over medium heat until bubbling, let it bubble for 3 minutes, carefully add the heavy cream, mix until smooth and add the cinnamon, walnuts and raisins and let cool before pouring on the cooled cheesecake.
Nutrition Facts: Calories 730, Fat 48g (Saturated 26g, Trans 0.4g), Cholesterol 230mg, Sodium 323mg, Carbs 69g (Fiber 1g, Sugars 57g), Protein 9g
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