1-To a large mixing bowl, add heavy: To a large mixing bowl, add heavy whipping cream and confectioners’ sugar. Using a hand mixer, mix on medium speed until stiff peaks form. Set aside.
2-To another large bowl, add cream cheese,: To another large bowl, add cream cheese, brown sugar, and maple syrup. Using a hand mixer, beat at medium speed until fully combined and smooth.
3-Gently fold the whipped heavy cream mixture: Gently fold the whipped heavy cream mixture into the cream cheese mixture until fully incorporated.
4-Fold in 1 cup of the chopped: Fold in 1 cup of the chopped pecans.
5-Scoop the mixture into the cooled pie: Scoop the mixture into the cooled pie crust, smoothing the top with a spatula.
6-Place the pie in the refrigerator to: Place the pie in the refrigerator to chill for at least 4 hours, or overnight for best results.
7-Spread the whipped cream over the chilled: Spread the whipped cream over the chilled cheesecake in a smooth layer.
8-Evenly sprinkle the remaining ½ cup of: Evenly sprinkle the remaining ½ cup of pecans on top of the pie before serving.