Preheat oven to 350 Fahrenheit (180 degrees Celsius).

Crush chocolate chip cookies finely. Mix with melted butter.

Press mixture into the bottom of a greased 10-inch (25-cm) springform pan. Bake for eight minutes and allow to cool.

Combine all the ingredients for this layer, except the ground nuts, in a large saucepan.

Over medium-high heat, stir constantly until mixture reaches a boil and thickens.

Add in the ground pecans and stir well. Remove from heat and cool completely.

Spread butter pecan layer over cooled cookie crust and set aside.

Beat cream cheese until smooth. Mix in the brown sugar until combined.

Add in eggs one at a time, beating after each addition.

Add in sour cream, heavy cream, and vanilla extract and mix until well blended. Do not overbeat.

Pour cheesecake batter over the butter pecan layer. Tap springform pan on the counter to release any air pockets and level your cake.

Wrap three large pieces of aluminum foil around your springform pan. Set the wrapped springform pan into a larger pan (roasting size) and pour 1 inch (2½-cm) of hot water around the springform pan.

Bake at 350 degrees Fahrenheit (180 degrees Celsius) for one hour to one hour and 10 minutes.

Turn off oven. Allow cake to remain in the oven with the door opened for 30 minutes.

Remove cake from water bath and remove foil. Refrigerate cake to set overnight.

To make the garnish, melt butter in a large frying pan over medium-low heat. Add in pecans and maple syrup and stir until completely coated and fragrant (approximately four minutes). Transfer to a sheet of Gefen Parchment Paper.

Garnish your cheesecake by making two outer circles of pecans laid side by side around the outer edge of your cake.

Next, make two smaller circles out of pecan halves toward the center of your cake.

Place the remaining pecans in a ziplock bag and pound to crush finely. Fill in the inner and outer circle with the crushed butter pecans.