Preheat your oven to 325°F (163°C).

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture into bottom of springform pan. Bake for 10 minutes and let cool.

Beat softened cream cheese in a large bowl until smooth. Gradually add sugar and mix well. Add sour cream, then eggs one at a time, and mix until fully combined. Incorporate vanilla extract, lemon zest, and fresh lemon juice.

In a separate bowl, whisk heavy cream, cornstarch, and salt. Fold into cream cheese mixture.

Pour batter over the cooled crust. Bake for 55-60 minutes; a jiggle in the center indicates it’s done.

Turn off the oven and let cheesecake cool inside for 1 hour. Chill in refrigerator for at least 4 hours or overnight.

In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form.

Gently mix in warm lemon juice until incorporated.

Spread the meringue over the chilled cheesecake. Create peaks for presentation.

Preheat oven to 350°F (177°C) and bake meringue for 8-10 minutes until golden brown.

Cool at room temperature for 15 minutes, then refrigerate for an hour before serving.