Preheat oven to 325 degrees F.

In mixing bowl, combine almond flour, melted butter, maple syrup and pinch of salt.

Mix until crumbly dough forms.

Press crust into bottom of parchment-lined springform pan.

Bake for 10–12 minutes or until lightly golden. Let cool.

Beat softened cream cheese until smooth.

Add brown sugar and maple syrup, and beat until light and creamy.

Mix in eggs.

Stir in lemon extract and (if using) sour cream for extra richness.

Pour over cooled crust and smooth out top.

Bake at 325 degrees F for 45–55 minutes, until edges are set and center has slight jiggle.

Cool completely, then refrigerate at least 4 hours (preferably overnight).

In saucepan, melt butter over medium heat.

Stir in brown sugar and maple syrup. Cook for 2–3 minutes until thick and bubbling.

Add chopped pecans and stir well. Remove from heat.

Let cool slightly before pouring over chilled cheesecake.

Spread evenly, then return cheesecake to fridge to set for at least 30 minutes.