Preheat the oven to 350°F. Line the bottom of an ungreased 9-inch springform pan with a round of parchment paper (optional, but it makes removal easier).

Add the oats and pecans to a food processor or blender and pulse until both are finely ground, like coarse flour.

Transfer the oat-pecan mixture to a bowl, add the brown sugar and melted butter, and stir until evenly moistened. The mixture should hold together when pinched.

Firmly press the crust into the bottom and about 1 ½ inches up the sides of the pan. A flat-bottomed measuring cup helps pack it evenly.

Bake the crust for 18 to 20 minutes, until golden brown. Let it cool on a wire rack while you make the filling, and reduce the oven temperature to 300°F.

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 to 3 minutes, until light and fluffy, scraping down the bowl as needed.

Add the sweetened condensed milk and beat on low speed until smooth.

Add the pumpkin puree, ¼ cup of the maple syrup, cinnamon, nutmeg and salt, and mix on low until combined. Add the eggs one at a time, mixing on low just until each one disappears (overbeating adds air and can cause cracks). Pour the filling over the cooled crust and smooth the top.

Bake at 300°F for 1 hour and 15 minutes, or until the edges are set and spring back lightly when touched and the center still jiggles slightly. Turn off the oven, prop the door open a few inches, and let the cheesecake cool inside for 1 hour.

Transfer the cheesecake to a wire rack to cool completely, then cover and refrigerate for at least 4 hours, or overnight.

While the cheesecake bakes or cools, make the maple glaze: combine the remaining ¾ cup maple syrup and the heavy whipping cream in a large saucepan (it bubbles up as it boils) and bring to a boil over medium-high heat.

Reduce the heat to medium and keep at a steady boil for 15 to 20 minutes, stirring occasionally, until the glaze has reduced by about half and coats the back of a spoon.

Let the glaze cool for 10 to 15 minutes, until thickened but still pourable, then pour it over the chilled cheesecake. (If it gets too thick, rewarm it gently.)

Run a thin knife around the edge of the pan, release the springform ring, and slice with a knife dipped in hot water. Serve cold, and refrigerate any leftovers.