Preheat your oven to 325°F (160°C).

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 or until lightly golden. Allow to cool completely.

In a large bowl, beat softened cream cheese and sugar until smooth. Gradually add eggs, mixing well after each. Fold in sour cream, lemon juice, lemon zest, and vanilla.

Pour the cheesecake filling over the cooled crust, placing the pan in a larger dish with hot water for a water bath.

Bake for 50-60 minutes or until slightly jiggly in the center. Let it cool in the oven for 1 hour.

To make the lemon curd, whisk egg yolks, sugar, lemon juice, and zest in a saucepan over low heat for 8-10 minutes until thickened. Stir in butter and cool slightly.

Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then fold in vanilla.

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

Allow to cool at room temperature, then refrigerate for at least 1 hour before slicing.