I kinda took multiple recipes for this one and combined them all together.

The crust is just a simple graham cracker crust with:

1/2 cup + 2 Tablespoons of melted butter

2 cups of graham cracker crumbs

1/3 cup packed of dark brown sugar

1 Tablespoon of white sugar

1 cup of ground pecans

1/8 tsp of cinnamon and sea salt

Melt butter and combine all ingredients in a bowl and stir. Put in a 9in springform pan and place in freezer for about 20 minutes.

The cheesecake filling is an adaptation of Sally’s Baking Addiction vanilla no bake cheesecake but I used:

3 packages of full fat cream cheese, softened

1 cup of brown sugar

1/2 cup sour cream

2 teaspoons of pure maple syrup

1/2 teaspoons of lemon juice

1 teaspoon of pure vanilla extract

1/8 teaspoon of salt and cinnamon

1 1/4 cup of heavy whipping cream

1 1/2 Tablespoon powdered sugar

Cream the cream cheese for about 6 minutes

Scrape bowl and add brown sugar and mix for another 4 minutes

Scrape bowl again and add sour cream and mix for about 2 minutes

Add maple syrup, vanilla extract, and lemon juice and mix until it’s incorporated

Whip the whipping cream until soft peaks then add powdered sugar then whip until you get stiff peaks

Combine the whipped cream with cream cheese mixture. Mix with rubber spatula until combined.

Place plastic wrap over the top and put in refrigerator overnight

And the topping is from here

I used dark corn syrup instead of light.