Preheat your oven to 325°F (163°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until fully mixed and crumbly. Firmly press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add in the eggs, vanilla extract, lemon zest, and lemon juice. Beat until well combined. Gently fold in the raspberries.

Pour the cheesecake filling into your cooled crust and smooth the top. Bake for about 45-50 minutes, until the edges are set but the center jiggles slightly. Let cool for an hour, then refrigerate for at least 4 hours, preferably overnight.

In a clean mixing bowl, beat the egg whites on medium speed until they start to foam. Gradually add the sugar while continuing to beat on high speed until stiff peaks form. Add the vanilla and salt.

Spread the meringue over the top of the cheesecake, creating beautiful peaks. Bake for another 10-15 minutes until the meringue is golden and slightly crispy.

Let it cool in the oven for an hour with the door slightly ajar, then cool completely on a wire rack. Carefully remove the sides of the springform pan, slice, serve, and enjoy.