Heavenly Lemon Raspberry Meringue Cheesecake

A delightful cheesecake that blends the sweet and tart flavors of lemon and raspberry, crowned with a light and fluffy meringue.

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Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tbsp sugar; press into the pan.
Beat the cream cheese, gradually adding 1 cup sugar, lemon juice, and vanilla extract; add eggs one at a time.
Fold in raspberries and pour the mixture over the crust.
Bake for 45-50 minutes, or until the center is set with a slight jiggle.
While cooling, beat egg whites and cream of tartar until soft peaks form, then gradually add 1/4 cup sugar until stiff peaks form; spread over the cheesecake.
Bake for an additional 10-15 minutes, until the meringue is golden.
Cool completely; refrigerate for at least 4 hours before serving.

Ensure all ingredients are at room temperature for a smooth batter. This cheesecake can be made 2-3 days in advance.