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Preheat oven to 350°F. Butter a 10-inch springform pan; set aside. In a food processor or blender, combine walnuts and 1/4 cup granulated sugar; cover and pulse or blend with several on/off turns until fine crumbs form. Add melted butter; pulse or blend to mix. Press crumb mixture firmly into the bottom of the prepared pan. Bake for 8 to 10 minutes or until crust is firm and lightly browned on the edges. Remove from oven (leave oven on). Cool in pan on a wire rack.
Meanwhile, in a large bowl, combine cream cheese, mascarpone, the remaining 1/3 cup granulated sugar and the brown sugar. Beat with an electric mixer on medium-high speed for about 5 minutes or until very light and fluffy. Scrape down sides of bowl; beat for 1 minute more. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla, maple flavoring and 1/4 teaspoon salt; mix well.
Pour cheese mixture into cooled crust. Bake for 25 to 30 minutes or until cheesecake is puffy around the edges but wiggles slightly when gently shaken. Cool in pan on a wire rack for 20 minutes.
In a small bowl, combine yogurt, maple syrup, the remaining 1/2 teaspoon vanilla and the remaining 1/8 teaspoon salt. Spread yogurt mixture evenly over cheesecake, spreading to within 1/2 inch of edges. Bake for 10 minutes more. Remove cheesecake from oven; while hot, run a thin knife around the edges. Cool in pan on a wire rack. Chill for at least 8 hours or up to 5 days before serving.
To serve, loosen cheesecake from sides of pan; remove sides of pan. If desired, garnish cheesecake with candied walnuts.