Preheat the oven to 325° and lightly spray a 9×13 glass baking dish with non-stick cooking spray. Set aside, and line a baking sheet with parchment paper and set aside.

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.

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.

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.