1. Preheat the oven at 350F. 

To make the Cream Cheese Layer

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

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. Place in the center of the oven rack.
2. Bake until firm around 60 minutes or until a knife inserted in the center comes out clean. 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 the bowl of a stand mixer, combine the eggs, brown sugar, maple syrup and vanilla,  and set over the saucepan. Make sure it 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.
3. Place the bowl on the mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form, about 5 minutes. Add the tablespoon of bourbon and reduce speed to low, beat until combined. 
4. 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 to achieve swoops and swirls. You can brown the meringue in the oven, but for more control or prettier results use a kitchen torch.
5. If using a torch, hold the flame at a 90-degree angle three inches from the meringue. Move around the pie until the meringue starts to brown. 
6. Serve immediately or keep in the fridge. Serves 8-12 people. Enjoy!