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Place the springform pan on a baking sheet and bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to cool gradually.
Prepare the Candied Pecan Topping:
In a medium skillet over medium heat, toast pecan halves until fragrant, about 3-4 minutes.
Add maple syrup, butter, and a pinch of salt, stirring constantly.
Cook until pecans are evenly coated and syrup has thickened, about 2-3 minutes. Remove from heat and let cool.
Chill:
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
Decorate:
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