Preheat your oven to 350°F (175°C).
Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter in a bowl.
Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes.
In a large mixing bowl, combine softened cream cheese and brown sugar until smooth.
Add the eggs, one at a time, mixing well after each addition before adding the next.
Stir in vanilla extract and heavy cream until fully combined.
Fold in the chopped pecans and maple syrup gently.
Pour the filling onto the baked crust and smooth the top.
Bake for 60-70 minutes or until the edges are set but the center is slightly wobbly.
Turn off the oven and let the cheesecake cool in the oven for 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Top with additional chopped pecans and drizzle with maple syrup before serving.
