Maple Mascarpone Cheesecake

Preheat oven to 350°. Butter a 9-inch springform pan. For crust, in a food processor or blender, combine walnut pieces and 1/4 cup granulated sugar; pulse to fine crumbs. Add graham cracker crumbs and 1/4 cup melted butter; pulse to mix. Press crumb mixture firmly onto bottom of prepared pan. Place springform pan in a shallow baking pan. Bake until crust is firm and lightly browned on edges, about 12 minutes. Cool completely on a wire rack. Butter sides of cooled pan.

For filling, in a large mixing bowl, beat cream cheese and mascarpone cheese with a mixer on medium until light and fluffy, about 30 seconds. Add 1/3 cup granulated sugar and the brown sugar. Beat on medium until well combined. Stir in eggs, 1 teaspoon vanilla, the maple flavoring and 1/4 teaspoon salt. Pour filling onto cooled crust. Bake until a 2 1/2-inch area around edges is set when gently shaken, 35 to 40 minutes.

While filling bakes, in a small bowl, stir together yogurt, maple syrup, 1/2 teaspoon vanilla and 1/8 teaspoon salt. Spread yogurt mixture evenly over cheesecake, spreading to within 1/2 inch of edges. Bake 10 minutes more. Remove from oven; while hot, run a small sharp knife around the edges of the cheesecake. Cool completely in pan on a wire rack. Cover and chill at least 8 hours or overnight before serving.

Using a small sharp knife, again loosen cheesecake from sides of pan; remove sides of pan. Garnish with Walnut Caramel Brittle and, if desired, whipped cream.