• Preheat the oven at 350F.

To make the Cheesecake Layer

• 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

• 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.
• 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

• In a small saucepan, bring an inch of water to a simmer.
• 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.
• 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:

• 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.
• 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.