Preheat your oven to 325°F (165°C).

In a bowl, mix together the graham cracker crumbs, sugar, and melted butter.

Press this mixture into a 9-inch springform pan and bake for 8-10 minutes.

Allow it to cool completely.

In another bowl, beat the cream cheese until smooth and creamy.

Gradually add in the sugar, vanilla extract, lemon juice, and lemon zest, mixing until well combined.

Incorporate the eggs one at a time, ensuring everything is mixed together smoothly.

Finally, add the sour cream and mix until fully combined.

Pour the cheesecake batter into the cooled crust and gently drop in the fresh raspberries.

Bake the cheesecake for 50-60 minutes until the center is slightly jiggly.

Turn off the oven and crack the door, letting the cheesecake cool for about an hour.

In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.

Gradually add the sugar while continuing to beat until stiff peaks form.

Spread the meringue over the cheesecake, creating lovely peaks.

Increase the oven temperature to 350°F (175°C) and return the cheesecake for another 8-10 minutes, until the meringue turns golden brown.

Let the cheesecake cool at room temperature, then refrigerate it for at least 4 hours before serving.

Just before serving, garnish with extra raspberries.