1. Preheat the oven at 350F.

To make the Cheesecake Layer

1. In a medium bowl, beat the softened cream cheese, sifted powdered sugar and vanilla extract until smooth. Spread into bottom of graham cracker pie crust. Set aside.

To make the Pumpkin Layer

1. In a separate bowl, whisk all the ingredients until smooth and pour over the cream cheese layer. Smooth the top with an angled spatula or back of a spoon.
2. Bake until cheesecake is firm, a slight jiggle is ok. About 45 min to 1 hour. Cool on a wire rack before topping with meringue.

To make the Meringue

1. In a small saucepan, bring an inch of water to a simmer.
2. In a medium bowl, combine the egg whites, light brown sugar, maple syrup and vanilla extract, and set over a bain-marie (double broiler). Make sure the bowl doesn’t touch the simmering water. Whisk until the sugar dissolves completely and the whites are warm. Feel the mixture between two fingers: it should have a smooth consistency, without any granules. Remove from heat.
3. Beat on high speed until stiff peaks form, about 5 minutes. Add the tablespoon of bourbon, if using, reduce speed to low and beat until fully combined.

Assemble:

1. Once the cheesecake cools, pat the top carefully with a paper towel to remove moisture. Spread the meringue on top. Use a small offset spatula, or back of a spoon, to achieve swoops and swirls.
2. Serve immediately or keep in the fridge for up to 3 days.

To Brown the Meringue

• In the oven: Broil for 30 seconds to 1 minute, or until meringue is browned to your liking.
• Using kitchen torch: hold the flame at a 90-degree angle three inches from the meringue. Move around the pie until the meringue starts to brown.