Mix graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch springform pan. Chill for 10 minutes.

Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, zest, and vanilla.

Pour filling onto crust. Bake at 325°F (160°C) for 50–60 minutes until center is slightly jiggly. Cool for 10 minutes.

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

Spread meringue evenly over cheesecake, sealing edges. Create decorative peaks with a spatula.

Return cheesecake to oven at 350°F (175°C) for 10–12 minutes until meringue is golden brown.

Let cheesecake cool at room temperature for 1 hour, then chill in the fridge for at least 4 hours or overnight.

Carefully remove the springform pan. Slice and serve chilled, enjoying the creamy, tangy cheesecake with fluffy meringue.