• Lightly grease a 9-inch springform pan.

Make Crust

• In a medium bowl, combine the graham cracker crumbs, toasted pecans, brown sugar, cinnamon, and melted butter. Stir until the mixture resembles wet sand.
• Press the mixture firmly into the bottom and about 1 inch up the sides of the pan using the bottom of a measuring cup or glass. Refrigerate while preparing the filling.

Make Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy.
• Add the brown sugar, vanilla, maple extract, sour cream, lemon juice, and salt. Beat 2 full minutes, until silky smooth, scraping down the sides of the bowl as needed.
• In a separate chilled mixing bowl, whip the heavy cream until it forms sturdy peaks that hold their shape. Avoid overmixing, as the cream can quickly become overheated.
• Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in three additions until fully combined and no streaks remain. The filling should be light, airy, and smooth.
• Spread the cheesecake filling evenly into the prepared crust. Smooth the top with a small spatula.
• Cover tightly and refrigerate for at least 6 hours, preferably overnight.

Make Topping

• While the cheesecake chills, melt the butter in a medium saucepan over medium heat.
• Add the brown sugar, maple syrup, heavy cream, vanilla, and salt. Whisk continuously until the mixture begins to gently bubble.
• Cook for 2-3 minutes until slightly thickened. Remove from heat and stir in the toasted pecans.
• Allow the topping to cool completely before spooning it over the chilled cheesecake.
• Once the topping has cooled, spoon it evenly over the cheesecake.
• Spread gently with the back of a spoon, allowing some of the pecans to naturally mound toward the center for a beautiful presentation.
• Return the cheesecake to the refrigerator for at least 30 minutes before slicing.