PREHEAT oven to 350° F.
COMBINE graham cracker crumbs and granulated sugar in large bowl. Stir in butter. Press onto bottom and 1 inch up side of 9-inch springform pan.
COMBINE nuts, brown sugar and water in same bowl. Reserve 3/4 cup praline mixture for topping. Sprinkle remaining praline mixture over crumbs in pan.
BAKE for 8 minutes or until lightly browned. Cool on wire rack for 10 minutes.
BEAT cream cheese, brown sugar, cornstarch and cinnamon in same bowl. Beat in eggs. Beat in pumpkin pie mix. Spoon over nuts and crust.
BAKE for 50 to 60 minutes or until edge is set but center still moves slightly. Sprinkle with reserved praline mixture.
BAKE for an additional 10 to 15 minutes or until center is set. Run knife around edge of cheesecake. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.