Step 1: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Combine graham cracker crumbs, sugar, and melted butter, then press firmly into the bottom of the pan. Bake for 10 minutes and let cool.
Step 2: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1/2 cup maple syrup, sour cream, and vanilla, mixing until fully combined and velvety.
Step 3: Add eggs one at a time to the maple pecan pie cheesecake batter, beating on low speed just until incorporated. Do not overmix.
Step 4: Pour the batter over the cooled crust. Place the springform pan inside a larger roasting pan filled with 1 inch of hot water to create a water bath.
Step 5: Bake for 65-75 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the maple pecan pie cheesecake cool inside for 1 hour.
Step 6: Remove from the oven and refrigerate for at least 8 hours or overnight.
Step 7: In a small saucepan over medium heat, combine brown sugar, 1/4 cup maple syrup, and heavy cream. Bring to a simmer for 2-3 minutes, stir in pecans, and let cool slightly before pouring over the chilled maple pecan pie cheesecake.