Instructions:

Make the crust:

Preheat your oven to 325°F (165°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes until golden and set. Remove from oven and let cool. 

Prepare the cheesecake batter:

In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar, vanilla extract, lemon juice, and lemon zest, and continue mixing until smooth. 

Add eggs and sour cream:

Add the eggs, one at a time, beating well after each addition. Stir in the sour cream until the batter is completely smooth. 

Pour and bake:

Pour the cheesecake batter into the cooled crust, spreading it evenly. Drop fresh raspberries into the batter, lightly pressing them down. Bake the cheesecake for 50-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door cracked for about 1 hour. 

Make the meringue:

In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, until stiff peaks form. Mix in vanilla extract. 

Top the cheesecake with meringue:

Once the cheesecake has cooled, spread the meringue over the top, creating soft peaks. Use a spatula to make decorative swirls. 

Bake the meringue:

Increase the oven temperature to 350°F (175°C). Bake the cheesecake with the meringue for 8-10 minutes, or until the meringue is golden brown. 

Cool and serve:

Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving. Garnish with extra fresh raspberries if desired. 

Enjoy your Heavenly Lemon Raspberry Meringue Cheesecake!