Pre-heat the oven to 200°C.
Combine the fine biscuit crumbs with the melted butter until you have the consistency of wet sand. Use this mixture to line the base of an 8 inch springform cake tin. Transfer to the fridge to chill.
Meanwhile, beat the cream cheese in a large mixing bowl using an electric hand held whisk until smooth and creamy, usually 2 minutes. Add the caster sugar and the plain flour and mix again for 1 minute. Add the vanilla extract and lemon juice and then the eggs and egg yolk, one at a time, beating between additions. Add 200ml of the sour cream and mix until smooth.
Divide the mixture evenly into two mixing bowls and fold the maple syrup into one of fillings. Pour the maple filling into the biscuit base and tap gently on the side to release any trapped air bubbles. Pour the plain filling on top and tap again to release and trapped air bubbles. Transfer to a baking sheet and bake for 10 minutes at 200°C before reducing the temperature to 110°C.
Bake for a further 25 minutes then turn off the oven and open the door, allowing the cheesecake to sit in the oven for 2 hours. Once cool, remove from the springform tin and sit on serving plate. Sprinkle the chopped pecans evenly on top and drizzle the maple syrup for the topping over the cheesecake as well. Use a hot knife to cut into portions when you serve.
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving.