• Preheat oven to 350 degrees. Spray a 9x13 baking pan with baking spray and set aside.

For the crust:

• In the bowl of a food processor, pulse the graham crackers, pecan halves, and brown sugar together until the mixture resembles sand. Pour in the melted butter and pulse to bring together. Mixture should be damp and hold together when pressed.
• Pour the crust into prepared baking pan and press into an even layer. Bake in preheated oven for 8 – 10 minutes, or until the edges are beautifully golden brown. Remove from oven and allow to cool on a wire rack while you prepare the filling.

For the filling:

• In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese, granulated sugar, and salt until smooth. Scrape down the sides and bottom of the bowl to be sure there are no lumps.
• Add the eggs, one at a time, mixing until just combined after each addition. Stir in the maple syrup, extracts, flour, and heavy cream until smooth.
• Pour batter into prebaked crust and bake the cheesecake bars at 350 degrees for 25 – 30 minutes, or until edges are set and center just barely wiggles when pan is shaken.
• Remove from oven and allow to cool to room temperature on wire rack. Cover cheesecake bars with tinfoil and refrigerate for 4 hours, preferably overnight.

For the topping:

• When the cheesecake bars are chilled, prepare the topping.
• In a medium-sized shallow saucepan, melt the butter, brown sugar, and maply syrup together until smooth.
• Bring the sugar mixture up to a boil and stir in pecans. Cook for two or three minutes before stirring in heavy cream. Remove from heat and allow to cool slightly.
• Pour slightly cooled topping over bars before slicing and serving.