Preheat and prep the crust. Heat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish, crimp the edges, and prick the base with a fork. Line with parchment and fill with pie weights or dried beans. Blind-bake for 12–14 minutes, until the edges are just set. Remove weights and parchment, and bake 5 more minutes. Cool while you make the fillings. Reduce oven to 350°F (175°C).

Make the cheesecake layer. Beat cream cheese and sugar on medium speed until smooth and fluffy, about 2 minutes. Add egg, vanilla, sour cream, and salt. Mix just until combined and silky, scraping the bowl as needed.

Spread the cheesecake base. Pour the cheesecake mixture into the cooled crust. Smooth the top with an offset spatula. Chill in the fridge for 10 minutes to help it set slightly while you prep the topping.

Toast the pecans (optional but recommended). In a dry skillet over medium heat, toast pecans for 4–5 minutes, stirring often, until fragrant. Let cool slightly. This step boosts flavor and crunch.

Whisk the maple pecan topping. In a medium saucepan over low heat, melt the butter. Remove from heat. Whisk in maple syrup and brown sugar until dissolved. In a separate bowl, whisk eggs with flour, vanilla, and salt. Slowly whisk the warm syrup mixture into the eggs, a little at a time, to avoid scrambling. Stir in pecans.

Layer and bake. Gently spoon or pour the maple pecan mixture over the cheesecake layer, spreading the nuts evenly. Bake at 350°F for 35–45 minutes, until the center is mostly set with a slight wobble. The pecans should look glossy, and the edges will be puffed.

Cool and set. Let the pie cool on a rack for 1 hour, then chill for at least 3 hours (overnight is best). This rest time helps the layers firm up and slice cleanly.

Serve. Slice with a sharp knife wiped clean between cuts. Add whipped cream or a small scoop of ice cream if you like. A flake or two of sea salt on top really wakes up the maple.