Preheat the oven to 350ºF and grease a 9-inch springform pan.
Prepare the crust by processing graham crackers, cardamom, melted butter, and brown sugar in a food processor until crumbly. Press into the pan and bake for 7 minutes.
For the filling, blend cottage cheese until smooth, then add pumpkin, maple syrup, spices, and flour. Add eggs and mix until combined. Pour into crust.
Place the pan on a baking sheet, add water to the sheet, and bake for 60 minutes until the filling is set.
Let the cheesecake cool in the oven for 20 minutes, then refrigerate for at least 6 hours.
For the meringue, heat egg whites and brown sugar over simmering water until dissolved. Whip until stiff peaks form, then spread over the cheesecake.
Torch the meringue lightly and serve.