Heat oven to 325°F (163°C). Place a rack in the center and another on the lower level.
Wrap a 9-inch springform pan with two layers of heavy foil along the outside to prevent butter drips.
Bring cream cheese, eggs, and sour cream to room temp for 45–60 minutes. This ensures a smooth batter.
Set a large kettle of water to boil for the steam pan.
Stir pecans, graham crumbs, sugar, cinnamon, and salt.
Pour in melted butter and mix until the texture feels like damp sand.
Press firmly into the bottom and slightly up the sides of the springform pan.
Bake for 10 minutes. Cool slightly while you make the filling.
Beat cream cheese and brown sugar on medium speed until creamy and lump-free, about 2–3 minutes. Scrape the bowl.
Beat in pumpkin purée until smooth. Scrape the bowl again.
Add eggs one at a time, mixing on low until just combined. Do not overmix.
Blend in sour cream, vanilla, spices, and salt on low until fully combined.
Tap the bowl on the counter to pop air bubbles.
Pour the filling into the crust and smooth the top.
Set a large roasting pan filled with hot water on the lower rack to create steam.
Bake cheesecake on the center rack for 60–70 minutes, until the edges look set and the center wobbles like Jell-O.
Turn the oven off. Crack the door and let the cheesecake rest inside for 45 minutes.
Move to a wire rack and cool to room temperature, about 1–2 hours.
Cover and chill in the fridge for at least 6 hours (overnight tastes best).
In a small saucepan, combine brown sugar, maple syrup, butter, and salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
Cook for 2–3 minutes until glossy and slightly thickened.
Remove from heat. Stir in vanilla and pecan halves. Add cream as needed for a pourable, syrupy consistency.
Cool until just warm, then spoon over the chilled cheesecake. The topping will set as it cools.
Warm a sharp knife under hot water, wipe dry, and cut clean slices.
Serve as is or add a dollop of lightly sweetened whipped cream.
