Begin by finely chopping the pecan halves, then combine them with the shredded coconut, 2 tablespoons of sugar, and sea salt in a food processor. Pulse these ingredients until they are finely ground. Add the melted and cooled butter and process again until the mixture comes together and sticks when pressed. Firmly press this mixture into the bottom of a springform pan to form an even crust, then place it in the freezer to chill while you prepare the filling. Meanwhile, preheat your oven to 325° F and place a baking dish with 1 cup of water inside to create a steam bath, which helps ensure a creamy, crack-free cheesecake. I find that a good crust is the foundation of any great cheesecake, so make sure it's nice and compact!

In a large mixing bowl, beat the room temperature cream cheese until it is completely smooth and free of lumps. This is crucial for a silky cheesecake. Gradually add the 1/2 cup maple syrup and 1/2 cup sugar, beating for about two minutes until well combined. Next, incorporate the room temperature eggs one at a time, scraping down the sides of the bowl after each addition to ensure everything is fully mixed. Finish by gently stirring in the sour cream, 1/3 cup heavy cream, and 1 teaspoon of vanilla extract until just combined. Overmixing at this stage can lead to cracks in your cheesecake; we're aiming for smooth, not aerated!

Retrieve your chilled crust from the freezer and pour the prepared cheesecake filling evenly over it. Carefully place the springform pan into the preheated oven with the water bath. Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle. Once baked, turn off the oven, prop the oven door open slightly, and let the cheesecake rest inside for 20 minutes to slowly cool down. This slow cool-down helps prevent cracking. Afterwards, remove the cheesecake from the oven and transfer it to a wire rack to cool completely at room temperature before refrigerating for at least 4 hours, or preferably overnight.

While the cheesecake cools, prepare the maple pecan topping. In a small saucepan, combine 3/4 cup maple syrup and 1 cup heavy whipping cream. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer and cook for 10 minutes, stirring frequently, until it thickens slightly. Reduce the heat further to low and continue to cook for another 5 minutes. Remove from heat and stir in the 3/4 cup chopped pecans and the remaining 1 teaspoon of vanilla extract. For extra flavor, I always recommend toasting your pecans beforehand to bring out their nutty essence!

Once the cheesecake is thoroughly chilled and set, it's ready to serve. Just before serving, gently rewarm the maple pecan topping if it has cooled too much. Drizzle the warm topping generously over individual slices of the maple pecan cheesecake. The contrasting temperatures and the rich flavor of the warm topping perfectly complement the cool, creamy cheesecake.