Preheat your oven to 325°F (163°C).

In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined and evenly coated.

Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust.

Bake the crust for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the softened cream cheese until smooth.

Gradually add 1 cup of granulated sugar, and continue to beat until fluffy.

Add the sour cream and mix until smooth.

Beat in the eggs one at a time.

Mix in the vanilla extract, lemon zest, and lemon juice.

In a small bowl, mix the heavy cream, cornstarch, and salt until the cornstarch dissolves.

Slowly pour the heavy cream mixture into the cream cheese mixture while mixing on low speed.

Pour the cheesecake batter over the cooled crust and smooth the top.

Bake for 55 to 60 minutes until the center is slightly jiggly.

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

Remove from the oven and let it cool at room temperature, then refrigerate for at least 4 hours.

In a clean mixing bowl, beat the egg whites, cream of tartar, and vanilla extract until soft peaks form.

Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form.

Warm the fresh lemon juice in a small saucepan.

Slowly drizzle the warm lemon juice into the meringue while beating on medium speed.

Spread meringue over the chilled cheesecake, creating soft peaks and swirls.

Bake at 350°F (177°C) for 8 to 10 minutes until golden brown.

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