1. 1 c. graham cracker crumbs
2. 3 tbsp. sugar
3. 2tbsp. butter, melted

4. 3 8oz. pkg. cream cheese, softened
5. ½ cup packed brown sugar
6. 1/3 cup sugar
7.¼ cp. maple syrup
8. 3 ea. Eggs, room temperature
9. 1 15oz can pumpkin
10. 2 tbsp. cornstarch
11. 1 tbsp. vanilla
12. 1-1/2 tsp pumpkin pie spice

13. 1 c. heavy whipping cream
14. ¾ c maple syrup
15. ½ c. chopped toasted pecans

Wrap a double thickness of heavy-duty foil around a greased 9 inch springform pan. Mix cracker crumbs, sugar and butter together. Press into bottom of pan. Preheat green egg to 325degrees.

Beat cream cheese, sugars and syrup until smooth. Add eggs, one at a time on low just until blended. Blend in remaining filling ingredients, pour over crust. Place foil wrapped pan into larger pan, add 1 inch of hot water to larger pan. Add 10 to 15 wood chips to the Egg. Bake using pizza stone.

Bake until center is just set (70-80 minutes) Remove pan from water bath. Cool cheesecake on a wire rack for 10 min. loosen sides from pan with a knife, remove foil. Cool for 1 hr. cover loosely with foil and refrigerate 8 hours or overnight.

Topping:
combine syrup and cream in saucepan over medium heat, bring to boil. Continue boiling, stirring occasionally, until sauce is slightly thickened, 15-20 min. stir in pecans. Chill cheesecake a bit longer to set topping. Remove sides of pan from cheesecake before serving.