Preheat your oven to 350°F (175°C) and lightly grease your baking pan. In a food processor, combine the graham cracker sheets, 1 cup of pecan halves, and 1 tablespoon of brown sugar. Process until finely crushed, then add the melted unsalted butter and pulse until well combined. Press this mixture firmly into the prepared pan, ensuring an even layer. I always bake my crusts first for a crisper texture!

Bake the pressed crust in the preheated oven for 8-10 minutes until lightly golden. While the crust bakes, ensure your cream cheese and eggs are at room temperature, which is crucial for a smooth, lump-free cheesecake batter. This also helps prevent cracking during baking. After baking, remove the crust from the oven and let it cool completely on a wire rack.

In a large mixing bowl, beat the softened cream cheese with the granulated sugar and salt until the mixture is completely smooth and creamy. Gradually add the eggs, one at a time, mixing well after each addition until just incorporated to avoid overmixing. Finally, stir in the pure maple syrup, vanilla extract, maple extract, all-purpose flour, and cold heavy cream until the batter is smooth. I find that scraping down the sides of the bowl often during this step ensures all ingredients are fully incorporated.

Pour the prepared cheesecake filling over the cooled, partially baked crust in the pan. Return the pan to the 350°F (175°C) oven and bake for 25-30 minutes, or until the edges are set and the center still has a slight jiggle. It's important not to overbake, as cheesecakes continue to set as they cool. Once baked, let the bars cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to ensure they are fully set.

In a saucepan, melt the unsalted butter with the brown sugar and 9 tablespoons of maple syrup over medium heat, stirring until smooth. Bring the mixture to a gentle boil and then stir in the chopped pecans. Continue to cook for 2-3 minutes, stirring constantly until the mixture slightly thickens. Remove from heat and stir in the remaining 3 tablespoons of heavy cream. Let the topping cool slightly before pouring it over the chilled cheesecake bars.