• Preheat the oven to 350° and line muffin pan(s) with paper liners. Set aside. Line a baking sheet with parchment paper and set aside.

Graham Cracker Crust

• In a medium bowl, mix graham cracker crumbs, sugar, and butter with a fork until combined.
• Add ⅛ of a cup into each paper liner, and firmly press mixture evenly.
• Place in the over for 5 minutes, remove and set aside.

Cheesecake Mixture

• In a large bowl, beat cream cheese on medium speed until creamy.
• Add sugar and beat until combined.
• Beat eggs into mixture, then add maple extract and vanilla extract. Beat just until combined.
• Fill muffin cups ¾ full with cheesecake mixture, and bake for 16-18 minutes.
• Remove from the oven and let cool for an hour while preparing the brown sugar pecan topping.

Brown Sugar Pecan Topping

• In a small bowl, mix brown sugar, flour, pecans, and butter together.
• Spread mixture on prepared baking sheet and bake in the oven for 15 minutes
• Remove, let cool, then break into small pieces.
• Top mini cheesecakes with brown sugar pecan topping.