Preheat your oven to 325°F (163°C).

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.

Beat softened cream cheese until smooth. Gradually add granulated sugar until fluffy.

Mix in sour cream, add eggs one at a time, then blend in vanilla extract, lemon zest, and fresh lemon juice.

In a separate bowl, whisk heavy cream, cornstarch, and salt, then fold into the cream cheese mixture.

Pour the batter into the cooled crust. Bake for about 55 to 60 minutes until edges are set and center jiggles slightly.

Turn off the oven and let cheesecake cool inside for 1 hour before refrigerating.

Refrigerate for at least 4 hours, preferably overnight.

For meringue, beat egg whites and cream of tartar until soft peaks form, then gradually add sugar until stiff peaks form.

Gently heat lemon juice and slowly drizzle into meringue while mixing. Spread on top of cheesecake.

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

Let cool to room temperature before refrigerating for 1 hour. Serve chilled.