Preheat the oven to 350ºF and spray a 9-inch springform pan with cooking spray.

Place all ingredients for the crust into the food processor and process until it turns into crumbs.

Pour the crumbs into the pie crust and press firmly into the bottom and sides of the pan.

Bake crust for 7 minutes. Remove and set aside to cool.

Process the cottage cheese in a high-speed food processor for 4-5 minutes until completely smooth and frothy.

Add the pumpkin, maple syrup, pumpkin pie spice, and flour to the cottage cheese and process until combined.

Add the eggs and mix again until incorporated, being careful not to overmix.

Place the crust on a baking sheet and carefully pour the pumpkin filling into the cooled crust.

Pour water onto the baking sheet to create a water bath for the cheesecake. Bake for 60 minutes or until the filling is jiggly.

Turn off the heat and let the cheesecake cool in the oven for 20 minutes before removing it.

Let the cheesecake cool completely before refrigerating for at least 6 hours or overnight.

For the Swiss meringue, combine egg whites and brown sugar in a glass bowl.

Set the bowl over a saucepan with simmering water and stir often until the sugar dissolves (about 3 minutes).

Transfer the mixture to a stand mixer, add vanilla, cinnamon, and salt, then mix on low for 1 minute, increasing to medium until stiff peaks form (3-4 minutes).

Spread the meringue over the top of the cheesecake, leaving a ½-inch border.

Lightly toast the top of the meringue with a kitchen torch.

Remove from the springform pan and serve.