Preheat the over to 325 and lightly grease a 12-cup muffin pan. (If you have trouble getting cheesecakes out (like I do), use the foil part of the foil-lined cupcake liners. Just the foil part and it works like magic!)
For crust: Mix in the graham crackers, pecan crumbs, sugar, melted butter, maple syrup and vanilla. Stir very well. Press about 1 1/2 to 2 tbs of graham cracker mix into the cups, evenly, all over the bottom and about half way up the side.
Cheesecake:
Start beating the cream cheese with a mixer until smooth, about 2 minutes.
Add the egg, mix until all incorporated.
Add the vanilla extract, sour cream, and maple syrup.
Add sugar and corn starch. Make sure that all ingredients are well combined.
Divide the cheesecake batter among the pan cups, filling them about 3/4 full.
Bake for 17-20 minutes.
Mix maple syrup and crushed pecans for the topping.
Cool off the cheesecakes and top with some of the maple/crushed pecan mixture.