Preheat oven to 350F (175C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease parchment with nonstick baking spray.

Make the crust: In a medium bowl, whisk together flour, sugar, and salt. Pour in melted butter and stir with a fork until coarse, clumpy crumbs form. Press crumbs firmly and evenly across the bottom of the prepared pan. Bake for 18 to 20 minutes until edges are lightly golden. Remove and allow to cool for 5 minutes.

Make cheesecake layer: In a large mixing bowl with an electric hand mixer on medium speed, beat softened cream cheese and granulated sugar for 2 minutes until completely smooth and lump-free. Beat in eggs one at a time on low speed just until incorporated. Fold in sour cream, vanilla extract, and flour until silky. Pour cheesecake filling over warm crust and smooth with a spatula.

Make gooey pecan topping: In a medium saucepan, combine butter, dark brown sugar, maple syrup, and heavy cream over medium heat. Bring to a gentle rolling boil, stirring constantly, and let boil for 2 to 3 minutes until slightly thickened and syrupy. Remove from heat and stir in cinnamon, salt, toasted chopped pecans, and vanilla extract.

Assemble and bake: Gently spoon warm caramel pecan mixture evenly across the uncooked cheesecake layer, gently nudging pecans with a spoon to distribute evenly without disturbing cheesecake layer underneath.

Bake at 350F (175C) for 30 to 35 minutes until the cheesecake center is set and pecan topping is gently bubbling around edges.

Chill and slice: Cool completely to room temperature on a wire rack for 1 hour, then refrigerate for at least 3 to 4 hours (or overnight) until chilled and firm. Use parchment overhang to lift bars onto a cutting board. Slice into 16 neat squares with a sharp knife, wiping blade between cuts for razor-sharp edges!