Preheat your oven to 325°F (160°C). Gather your ingredients and prepare your springform pan for the crust.

In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar; press into the bottom of the springform pan. Bake for 10 minutes, then cool.

In a large bowl, beat cream cheese and granulated sugar until smooth. Gradually add eggs, then fold in sour cream, lemon juice, lemon zest, and vanilla extract.

Pour the filling over the cooled crust and bake in a water bath for 50-60 minutes until set but slightly jiggly. Cool in the oven with the door ajar for 1 hour and refrigerate for at least 4 hours.

In a saucepan, whisk egg yolks, granulated sugar, lemon juice, and zest over medium heat until thickened. Stir in unsalted butter until smooth and let cool.

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

Spread lemon curd over the chilled cheesecake, dollop meringue on top, and create peaks. Bake at 350°F (175°C) for 10-15 minutes until meringue is golden.

Allow to cool for about an hour before slicing and serving.