CRUST
Preheat your oven oven to 400 degrees to bake the crust.
Lightly oil your springform pan with a bit of coconut oil or butter. Pulse the graham crackers in the food processor until they have turned into crumbs. Add the brown sugar and gradually add the melted butter until mixed.
Press the graham cracker crust into the pan; it will go up the side of the pan about 1/3 of the way, trying to make as even in thickness as possible. Bake for about 8 minutes or until lightly browned.
FILLING
In a food processor or stand mixer, combine the cream cheese, sugar, maple syrup, vanilla, lemon juice and zest.
Gradually add the eggs slowly one by one until everything is well combined.
Pour the batter in the springform pan.
Smoke the cheesecake for 30 minutes at 250 degrees. During this time, the top will become golden from the smoke.
Meanwhile, turn the oven to 350 degrees. Remove the cheesecake from the smoker and place in oven and cook for an additional 45 minutes or until the middle no longer ripples when touching it. While cooking in the oven, the cake will expand much more and gain volume on the top that will eventually go back down as the cake continues to cook.
Remove from the oven and let cool on the counter for 20 minutes, then transfer to the refrigerator and let the cake cool for a few hours until ready to serve.