Combine melted butter, graham cracker crumbs and sugar in a small bowl.

Press into the bottom of a 9" springform pan.

Set aside.

In a large mixing bowl, beat cream cheese until fluffy.

Gradually beat in sweetened condensed milk until smooth.

At lower speed, beat in maple syrup, canned pumpkin, eggs, cinnamon, nutmeg and salt until combined.

Pour cream cheese batter into prepared pan.

Place cheesecake pan in another baking pan (with sides) that is larger than the cheesecake pan.

Pour hot water into the outer pan around the cheesecake, until it's about halfway up the sides of the cheesecake pan.

Bake at 300° for one hour and 15 minutes or until center is set (but likely still soft.)

Cool completely, then refrigerate for 6-8 hours before serving.

In a small sauce pan, combine 3/4 cup maple syrup and 1 cup whipping cream.

Bring to a boil.

Boil rapidly 15-20 minutes, stirring occasionally.

Cool completely.

Add 1/2 cup chopped pecans.

Pour glaze over entire cheesecake and cascade down the sides, or pour from a pitcher onto each individual slice when serving.

This glaze is also delicious on ice cream and pound cake.