Preheat your oven to 325°F (163°C). Gather your baking equipment: a 9-inch springform pan, mixing bowls, and an electric mixer.

Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Press into the bottom of the springform pan. Bake for 10 minutes. Allow to cool.

In a bowl, beat cream cheese until smooth. Gradually mix in sugar, sour cream, and vanilla. Add eggs one at a time, ensuring incorporation.

Add lemon zest and juice to the filling. In another bowl, whisk heavy cream, cornstarch, and salt until soft peaks form. Fold into the cream cheese mixture.

Pour the filling into the cooled crust and bake for 55 to 60 minutes until edges are set but center jiggles slightly.

Turn off the oven and let the cheesecake cool inside for 1 hour, then refrigerate for at least 4 hours or overnight.

Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form. Mix in lemon juice.

Spread meringue over the chilled cheesecake, creating peaks. Bake at 350°F (177°C) for 8 to 10 minutes until golden brown.

Allow to cool at room temperature for 15 minutes before refrigerating for another hour.