Step 1: Preheat your oven to 325°F (165°C) and line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Step 3: Press the crust mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Remove and let cool while you prepare the filling.
Step 4: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the 1/2 cup of maple syrup, eggs, and vanilla extract. Mix on low speed until fully combined and smooth.
Step 5: Pour the cheesecake batter over the par-baked crust. Smooth the top with a spatula.
Step 6: In a small bowl, toss the toasted pecans with the brown sugar and 1 tablespoon of maple syrup. Sprinkle this mixture evenly over the top of the cheesecake layer.
Step 7: Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle.
Step 8: Allow the bars to cool to room temperature in the pan, then refrigerate for at least 4 hours (preferably overnight) before slicing into squares.