Cheesecake:

Bring all cheesecake ingredients to room temperature.

Preheat oven to 350°F (175°C).

Grind graham crackers and melted butter in a food processor until fine.

Line a 9-inch springform pan with parchment paper and press the crust firmly into the bottom and slightly up the sides.

Bake for 8 minutes, then reduce oven temperature to 325°F (163°C). Wrap 2 large sheets of aluminum foil around the bottom and sides of the pan.

In a stand mixer, beat cream cheese, sugar, vanilla, and salt on medium speed for 3-5 minutes until smooth. Scrape the bowl.

Lightly whisk eggs in a separate bowl, then add them slowly on low speed, mixing just until combined.

Add heavy cream, sour cream, cornstarch, and lemon juice, mixing until just combined. Scrape the bowl.

Pour batter into the pan, tap gently to remove air bubbles.

Place the pan in a water bath (large tray with 1-2 inches of boiling water) and bake for 80 minutes.

Let cool at room temp for 2 hours, then refrigerate overnight for at least 12 hours.

Lemon Curd:

In a saucepan, combine lemon juice, eggs, yolks, sugar, cornstarch, and salt.

Cook over low heat, stirring constantly until thickened and coats the back of a spoon.

Remove from heat and stir in butter.

Strain into a bowl, cover with plastic wrap, and refrigerate overnight.

Assembly & Swiss Meringue:

Spread lemon curd over the chilled cheesecake and return to the fridge.

In a heatproof bowl, whisk egg whites, sugar, and cream of tartar. Place over a double boiler and heat to 150°F (65°C) while whisking.

Remove from heat and beat with an electric mixer on medium-high until stiff peaks form (5-8 minutes). Add salt and vanilla.

Remove cheesecake from pan, place on a serving stand, and spread meringue on top.

Use a blowtorch to toast the meringue until golden brown.

Slice, serve, and enjoy! Keep refrigerated.