1. Preheat your oven to 325°F (163°C) and prepare a springform pan by greasing it.
2. Make the crust by combining crushed graham crackers or finely ground pecans with melted butter and brown sugar.
3. Press the crust mixture firmly into the bottom of the springform pan and bake for 10 minutes, then let it cool.
4. In a large bowl, beat softened cream cheese until smooth.
5. Add maple syrup, sour cream, and vanilla extract to the cream cheese mixture and mix until combined.
6. Beat in the eggs one at a time, mixing just until incorporated after each addition.
7. Pour the cheesecake filling over the cooled crust and smooth the top.
8. Wrap the outside of the springform pan with foil and place it in a larger pan filled with hot water to create a water bath.
9. Bake the cheesecake for 60-75 minutes until the edges are set but the center is slightly jiggly.
10. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
11. Remove from the oven, let it cool at room temperature, then refrigerate for at least 6 hours or overnight.
12. Prepare the pecan topping by melting butter in a saucepan, then adding brown sugar, maple syrup, and heavy cream.
13. Stir in chopped pecans and cook until the mixture thickens slightly.
14. Let the pecan topping cool slightly before pouring it over the chilled cheesecake.
15. Release the cheesecake from the springform pan and transfer to a serving plate.
16. Garnish with whipped cream or maple whipped cream if desired.
17. Slice and serve the cheesecake, enjoying the rich maple and pecan flavors.