Pumpkin cheesecake.

3 packages of keeblers mini rust rounds
2 (8 ounce) packages cream cheese
2/3 cup brown sugar
1 (15 ounce) can pumpkin puree
1 teaspoon pure vanilla extract
3/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs
1/4 teaspoon salt

Beat cream cheese in a large mixing bowl until fluffy. Gradually add brown sugar, the pumpkin, the vanilla, and the spices. Then add the eggs, one at a time, beating well after adding each one.Simply add the salt, beating until creamy, then pour the mixture evenly into the prepared crust.
Bake for 50-60 minutes.


Topping:
1 1/2 cup of walnuts (or pecans)
1/2 cup brown sugar
3/4 cup heavy cream
1 tablespoon in salted butter
1 tablespoon vanilla extract
1/4 teaspoon kosher salt

Bake the nuts until golden brown, on the stove stir brown sugar, butter, and cream on medium heat. Boil it for 1 1/2 minutes; remove from hear and then add vanilla, salt, and nuts. Let it cool for around 15 minutes and then pour on top of the cheese cakes. Refrigerate the cakes for 2 hours once finished.