Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
⅓ cup fresh lemon juice
1 tbsp lemon zest
For the Lemon Curd Topping:
¾ cup granulated sugar
2 large eggs
2 large egg yolks
⅓ cup fresh lemon juice
1 tbsp lemon zest
4 tbsp unsalted butter, cut into pieces
For the Meringue:
4 large egg whites
½ cup granulated sugar
¼ tsp cream of tartar
½ tsp vanilla extract
Instructions:
Make the Crust:
Preheat oven to 325°F (160°C).
Combine graham cracker crumbs, sugar, and melted butter in a bowl.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.
Prepare the Cheesecake:
Beat softened cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each.
Blend in vanilla, sour cream, lemon
