Maple Pecan Cheesecake

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2 cups finely ground gingersnaps

6 tablespoons unsalted butter, melted

2 pounds cream cheese, softened

1 cup firmly packed dark brown sugar

1/2 cup maple syrup

3 large eggs, separated

1/2 cup sour cream

1/2 teaspoon salt

1 teaspoon vanilla

3/4 teaspoon maple extract

1 cup pecans, toasted lightly and chopped fine

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