Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with parchment paper, leaving enough overhang to lift the cheesecake out later.

Crush the shortbread cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Combine with the melted butter and press evenly into the bottom of the prepared pan.

Bake the crust for 8 minutes. Remove from the oven and let cool slightly while preparing the fillings. Leave the oven at 325°F.

Using a hand mixer, beat the softened cream cheese and sugar in a large mixing bowl until smooth. Add the sour cream and vanilla, mixing until combined. Add the eggs one at a time, mixing on low speed just until incorporated.

Prepare the Maple Pecan Mixture

In a separate bowl, mix the softened butter and brown sugar until combined. Stir in the chopped pecans, pure maple syrup, vanilla, and salt. The mixture will be thick.

Spread most of the cheesecake filling evenly over the shortbread crust, reserving approximately 1 cup. Drop the maple pecan mixture over the cheesecake in roughly ½-tablespoon portions.

Pour the remaining cheesecake filling over the pecan mixture. Gently run a butter knife through the layers to create a swirl, being careful not to disturb the crust.

Bake at 325°F for 40–50 minutes, until the edges are set and the center has a slight jiggle but doesn't appear liquid. Our test batch took 45 minutes.

Let the cheesecake cool in the pan on a wire rack for approximately 1 hour. Cover and refrigerate for at least 4 hours, preferably overnight.

Lift the chilled cheesecake from the pan using the parchment overhang. Cut into 16 squares and serve chilled.