1/4 c. butter
1 c. graham cracker crumbs
2 tbsp. brown sugar
24 oz. cream cheese
1 1/4 c. brown sugar
2 tbsp. flour
4 eggs
1 1/2 tsp. vanilla
1/2 c. pecans, chopped
3 tbsp. maple syrup

Crust: Melt butter in saucepan. Stir in crumbs and sugar. Pack into bottom of ungreased 9 inch springform pan. Bake at 350 degrees for 10 minutes.

Filling: Beat cheese, sugar and flour together at medium speed until blended. Add eggs, one at a time, beating until blended after each addition. Mix in vanilla and nuts. Pour over crust.

Bake at 350 degrees for 50 to 60 minutes until firm. Chill.

Topping: Spread syrup over the top of cooled cheesecake. Chill.