• Preheat the oven to 325° and lightly spray a 9x13 glass baking dish with non-stick cooking spray. Set aside, and line a baking sheet with parchment paper and set aside.

Graham Cracker Crust

• In a medium bowl, mix graham cracker crumbs, sugar, and butter with a fork until combined.
• Press graham cracker mixture into a 9 x13 glass baking dish. Baked for 10 minutes and remove from oven to cool

Maple Cheesecake Mixture

• In a large bowl, beat cream cheese on medium speed until creamy.
• Add sugar, maple extract and vanilla extract. Beat until combined.
• Beat eggs on low into mixture, one egg at a time, just until blended.
• Pour cheesecake mixture on top of graham cracker crust.
• Bake for 40-45 minutes or until the center is almost set and still a little jiggly.
• Remove from the oven and let cool for an hour while preparing the brown sugar pecan topping.

Brown Sugar Pecan Topping

• In a small bowl, mix brown sugar, flour, pecans, and butter together.
• Spread mixture on prepared baking sheet and bake in the oven for 10-13 minutes
• Remove, let cool, then break into small pieces.
• Top maple cheesecake with brown sugar pecan topping, cover with plastic wrap, then place in the refrigerator and chill for 4+ hours or overnight.