Combine crust ingredients; press into the bottom only of a greased 9 inch springform pan. Refrigerate.
In a mixing bowl, beat cream cheese and sugar. Add eggs; beat until smooth. Add flour, maple flavoring and vanilla mix well. Stir in pecans. Pour into crust and bake at 350 degrees for 50 to 55 minutes or until center is nearly set.
Turn off oven open door and leave cheesecake in oven for 1 hour. Remove from oven cool completely. Refrigerate overnight.
For topping combine the honey, bitter, and water in a small saucepan cook and stir over medium heat for 2 minutes longer (mixture will be thin )
Spoon over cheesecake, carefully remove sides of pan before serving. Refrigerate any leftovers. Yield 12 servings.