Preheat oven to 170 C / Gas 3. Grease and flour a 23cm round springform tin.
Using a fork, combine biscuit crumbs, hazelnuts, 3 tablespoons dark brown soft sugar and melted butter. Press mixture onto the bottom and 5cm up the sides of the tin to form the base.
With an electric mixer, beat cream cheese and dark brown soft sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
Pour batter into prepared baset. Bake in the preheated oven for 90 minutes or until centre of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.