Combine first 4 ingredients in a bowl; toss with a fork until blended. Press crumb mixture into bottom of an 8-inch springform pan coated with cooking spray. Bake at 400° for 8 minutes. Let cool on a wire rack.
Combine cheeses, cornstarch, and salt in a large bowl; beat at high speed of a mixer until smooth. Gradually add maple syrup; beat well. Add egg whites; beat just until well-blended.
Preheat oven to 525°.
Pour half of cheese mixture into prepared pan, and sprinkle with chopped pecans. Top with remaining cheese mixture. Bake at 525° for 7 minutes. Reduce oven temperature to 200°, and bake 45 minutes or until almost set. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours. Garnish with pecan half and mint, if desired.