Preheat your oven to 350°F (175°C).

In a medium-sized bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.

Press this mixture into the bottom of a 9-inch springform pan, creating an even layer.

Once your crust is ready, pop it into the oven for about 10 minutes. Let it cool while you move on to the filling.

In a large mixing bowl, combine the softened cream cheese and sugar. Beat them together until smooth and creamy.

Add in the eggs one at a time, then mix in the lemon juice and zest.

Gently fold in the fresh raspberries.

Pour the cheesecake filling over the cooled crust and spread it smoothly.

Bake in the preheated oven for 30-35 minutes or until the center is set.

Let it cool at room temperature for an hour, then refrigerate for at least 4 hours.

In a clean mixing 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.

Stir in the vanilla gently.

Spread the meringue evenly over the chilled cheesecake.

Using a kitchen torch, lightly brown the meringue or under the broiler for just a minute.

Slice and garnish with extra raspberries before serving.