In food processor, pulse pecan pieces until fine. Add graham wafer crumbs and sugar; pulse to combine. Drizzle in melted butter; pulse to moisten.
Double wrap outside of 8-inch (2 L) springform pan with heavy-duty foil, allowing foil to come up side of pan.
Press crumb mixture into bottom of pan. Bake in centre of 325°F (160 °C) oven for 8 to 10 minutes. Let cool.
Maple Filling: Using electric mixer, beat cream cheese with sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla and salt. Beat in sour cream and Shirriff Maple Cooked Pudding and Pie Filling until smooth. Pour over crust.
Set springform pan in larger pan. Fill larger pan with enough hot water to come 1-inch (2.5 cm) up side of springform pan.
Bake for about 90 minutes or until edges are set and cheesecake is no longer shiny on top but centre is still jiggly.
Turn off oven and let cake stand in oven for 1 hour. Remove from water. Remove foil and let cool completely in pan. Refrigerate for 8 hours or overnight.
Using glitter and stencil, create maple leaf on top of cake.
Cook’s Tip: Replace vanilla extract with maple extract for extra maple flavour.
Cook’s Tip: Replace pecans with toasted coconut if desired.