Pour the graham cracker crumbs into a large bowl, along with the brown sugar, crushed pecans, and melted butter.
Use a spatula to mix the ingredients until the entire crumb mixture is coated with the melted butter.
Pour the crumb mixture into a baking pan.
Use the back of a spoon to press the crumbs into the baking pan.
Pour the cream cheese into a clean bowl.
Add the sugar, sour cream, vanilla, and a pinch of salt. Beat well with an electric mixer until smooth.
Add the lightly beaten eggs. Use a spatula to carefully fold the eggs into the cream cheese mixture.
Pour the cream cheese mixture into the baking pan with the cake base.
Smooth the surface of the cream cheese mixture. To prevent the cheesecake from rising or the crust from becoming tough, wrap aluminum foil around the bottom of the cheesecake pan before placing it in the bain-marie. Then bake in a bain-marie at 180°C/360°F for 45 minutes.
Meanwhile, make the pecan pie topping. In a small saucepan over medium heat, combine the brown sugar, maple syrup, and butter. Cook until the mixture begins to caramelize.
Place the eggs, sour cream, and a pinch of salt in a small bowl and whisk well.
Mix the egg mixture with the caramel. Add the pecans and let cool.
Pour the cooled mixture over the cheesecake.
Slice and serve.
Notes
Use a bain-marie to prevent cracking. The water will prevent the cheesecake from drying out, which will prevent cracks from forming in the cheesecake. To make a bain-marie, place the filled springform pan in a larger oven-safe container filled with water. There should be about 1.5 to 2.5 cm of water.
