Preheat oven to 325 degrees F.
In a medium-sized bowl mix together the graham cracker crumbs, melted butter, brown sugar, and salt.
Line a 9x9 baking dish with aluminum foil and spray it well with baking spray. Press the crust into the bottom of the dish, set aside.
In a large bowl, whip the cream cheese with a hand mixer until smooth.
Add the maple syrup, brown sugar, sour cream, eggs, flour, extract, and salt.
Beat until fully combined with no lumps remaining.
Pour the filling on top of the graham cracker crust. Bake for 40-50minutes. The very center will be the slightest bit jiggly. Let cool completely on the counter, cover with plastic wrap, and chill for at least 4 hours in the refrigerator before slicing and serving. Chilling overnight is best! Serve with more maple syrup and maple whipped cream for garnish, optional.