Preheat the oven to 325°F (160°C).
Prepare the crust by mixing graham cracker crumbs, granulated sugar, and melted butter in a bowl until well combined.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then let it cool.
In a large bowl, beat the softened cream cheese with the brown sugar until smooth and fluffy.
Add the sour cream, vanilla extract, and eggs, one at a time, beating well after each addition.
Fold in the chopped pecans and maple syrup until just combined.
Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
Bake for 60-70 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside for an additional hour.
Remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least 4 hours.
Before serving, top with additional pecans and a drizzle of maple syrup, if desired.
