Almond Crust: Lightly grease bottom and side of 9 inch springform pan. Melt butter in medium saucepan, remove from heat. Add crumbs and almonds. Mix well. Press evenly in bottom of prepared pan with flat-bottomed glass. Chill for 1 hour.
Pumpkin Filling: Beat cream cheese, granulated sugar and brown sugar in large bowl until smooth. Add eggs, 1 at a time, beating until combined. Add next 6 ingredients. Mix. Pour filling onto crust. Spread evenly. Bake in 324 degree F (160 degree C) oven for about 1 1/4 hours until almost set. Filling may still wobble in middle, but will set upon cooling. Immediately run a knife around inside edge of pan to allow cheesecake to settle evenly. Cool completely.
Cover. Chill for at least 6 hours or overnight.
Spread caramel topping evenly over top of cheesecake. Drizzle chocolate topping in long loops, about 1 inch apart, over caramel topping.
Gently drag wooden pick or skewer through lines to create marble effect. Sprinkle almonds around edge.
Maple Shards: Combine maple syrup and water to make a sugar mixture. Use mixture to make shards. Set shards randomly into centre of cheesecake. Serve immediately.