Mix the crumbs, butter and sugar and press into the bottom of a 8-10 inch spring form pan.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.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!)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.