Preheat oven to 350°F (175°C).

Mix graham cracker crumbs, sugar, and melted butter until well combined.

Press mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Let cool.

2. Make the Lemon Cheesecake Filling:

Beat cream cheese and sugar until smooth.

Add eggs one at a time, beating until just combined.

Mix in sour cream, lemon zest, lemon juice, and vanilla extract.

Pour filling over cooled crust. Bake at 325°F (160°C) for 40–45 minutes, or until center is almost set. Let cool completely.

3. Prepare the Lemon Curd Layer:

In a small saucepan, whisk together eggs, sugar, lemon juice, and zest.

Cook over medium heat, stirring constantly until thickened (about 5–7 minutes).

Remove from heat, stir in butter until smooth. Cool slightly.

Spread lemon curd over cooled cheesecake layer.

4. Make the Meringue Topping:

Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.

Mix in vanilla extract.

Spread meringue over lemon curd, creating peaks with a spatula.

5. Toast the Meringue:

Use a kitchen torch to lightly toast the meringue, or place under a broiler for 1–2 minutes until golden (watch carefully).

6. Chill and Serve:

Refrigerate for at least 2–3 hours before slicing. Serve chilled.

Tips & Variations:

Add a touch of limoncello to the lemon curd for extra flavor.

For a gluten-free version, use gluten-free graham crackers.

Decorate with candied lemon slices for a stunning presentation.