• Preheat oven to 350℉. Line the bottom of a 9-inch springform pan with parchment paper if desired. Lightly grease the pan with vegetable cooking spray. Set aside.

Prepare the Crust:

• In a food processor pulse the graham crackers and pecans to fine, even crumbs. Add the sugar and salt and pulse 2 or 3 times to combine. Add the warm melted butter and process until the mixture is evenly moistened and resembles wet sand.
• Transfer the graham cracker mixture to the prepared pan. Using the bottom of a dry measuring cup, press the crumbs into the bottom and 1-inch up the sides of the pan. Don’t press too hard. Slightly firm is good. Bake until set and fragrant, about 15 minutes. Remove to a rack to cool while preparing the filling.
• Once the crust is cool enough to handle, wrap the bottom and sides of the pan in a double or triple layer of heavy-duty aluminum foil. Set the pan in a large roasting pan and set aside.

To Prepare the Filling:

• Reduce the oven temperature to 325℉.
• In a large mixing bowl beat the cream cheese using an electric mixer until smooth and creamy. Scrape down the wides and bottom of the bowl. With the mixer running on medium-low slowly add the maple syrup. Once incorporated add the brown sugar and flour. Beat until the mixture is smooth, scraping down the sides and bottom of the bowl as needed.
• With the speed set on medium add the eggs one at a time beating just until the yolk disappears before adding the next. Scrape down the sides and bottom of the bowl, beat again to blend. Be careful not to over beat.
• Add the vanilla and sour cream. Blend on low just until combined. Using a spatula fold the mixture while scraping from the bottom until all ingredients are incorporated.

Bake the Cheesecake:

• Pour the batter into the prepared pan. Fill the outer roasting pan with enough hot tap water to come halfway up the sides of the springform pan.
• Bake at 325℉ until the center jiggles slightly, the sides start to puff and the surface appears dry, about 100 to 110 minutes (or 1 hour and 45 to 50 minutes.)
• Turn off the oven and prop the door open using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour. Transfer the cheesecake to a wire rack and remove the foil. Slide a small thin knife around the inside edge of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the pan and cool to room temperature, about 2 to 3 hours.
• Once cool cover with foil and refrigerate overnight or up to 24 hours.

Make the Maple Buttercream:

• Combine the buttercream ingredients except cream in a small bowl. Blend using an electric mixer until smooth. Add a teaspoon or two of cream or additional powdered sugar as needed to achieve the desired consistency. If the buttercream appears to have broken or separated, add a tablespoon or two of powdered sugar and it should be fine.

Serving Maple Cheesecake:

• When ready to serve remove the sides of the springform pan. Slide the cheesecake onto a serving platter or cake stand. (A cake plate with a lip is best to hold in the maple syrup.)
• Pipe the buttercream into swirls around the outside edge of the cheesecake. Pour maple syrup in the center of the cake and lightly drizzle over the swirls. Top with chopped pecans.
• Cut the cheesecake using a large, thin knife that has been heated under hot running water. Dry carefully and slice. Repeat this process between each slice.