Preheat your oven to 325°F (163°C).

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of your springform pan.

Bake the crust for 10 minutes until lightly golden and fragrant, then set aside to cool.

In a large bowl, beat softened cream cheese until smooth, then add granulated sugar and sour cream, mixing well.

Incorporate the eggs one at a time, blending thoroughly after each addition. Mix in vanilla extract, lemon zest, and lemon juice until combined.

In another bowl, whip heavy cream, cornstarch, and salt together until smooth. Fold this mixture into the cream cheese batter.

Pour the cheesecake batter over the cooled crust and bake for 55-60 minutes or until the center jiggles slightly but looks set.

Cool inside the oven for 1 hour with the door ajar, then chill in the refrigerator for at least 4 hours or overnight.

In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar until stiff peaks form. Mix in lemon juice and vanilla extract.

Spread the meringue evenly over the cheesecake, creating peaks with a spatula.

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

Let the cheesecake cool at room temperature for 15 minutes before chilling in the refrigerator for an additional hour.