Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper. In a medium bowl, mix together flour, sugar, salt, and melted butter until a crumbly dough forms. Press into the bottom of the prepared pan and bake for 15 minutes, until lightly golden. Set aside to cool slightly.

In a large bowl, beat the softened cream cheese until smooth. Add sugar and beat until combined. Add eggs one at a time, then mix in the vanilla extract. Pour the cheesecake mixture over the baked crust and smooth the top.

Return the pan to the oven and bake for 30–35 minutes, or until the center is set and just slightly jiggly. Remove from the oven and let cool to room temperature.

In a saucepan over medium heat, combine brown sugar, maple syrup, heavy cream, butter, vanilla extract, and salt. Stir until the mixture is smooth and begins to bubble. Stir in chopped pecans and cook for 1–2 more minutes, then remove from heat.

Pour the pecan topping over the cooled cheesecake layer and spread it out evenly. Transfer the pan to the refrigerator and chill for at least 2 hours (or overnight) to set completely.

Once fully chilled, lift the bars out using the parchment paper. Slice into squares or bars using a sharp knife. Wipe the knife between slices for clean cuts.