Make the Crust:

• Preheat oven to 325°F (163°C).
• Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Bake for 8 minutes, then let cool while making the filling.

2. Make the Raspberry Swirl:

• In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat until the berries break down.
• Mash the raspberries and simmer for 3-4 minutes until slightly thickened. Strain the mixture through a sieve to remove seeds (optional). Set aside.

3. Prepare the Cheesecake Filling:

• In a large bowl, beat cream cheese, sugar, and flour until smooth.
• Add eggs one at a time, mixing after each addition.
• Stir in sour cream, lemon juice, lemon zest, and vanilla extract until smooth and creamy.

4. Assemble & Bake the Cheesecake:

• Pour the cheesecake batter over the cooled crust.
• Spoon small dollops of the raspberry sauce over the top and gently swirl with a knife.
• Bake at 325°F (163°C) for 45-50 minutes, until the center is just set but slightly jiggly.
• Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracks.
• Refrigerate for at least 4 hours (or overnight) before adding the meringue.

5. Make the Meringue & Toast It:

• In a clean, dry bowl, beat egg whites and cream of tartar on high speed until soft peaks form.
• Gradually add sugar while beating, until glossy stiff peaks form.
• Beat in vanilla extract.
• Spread the meringue over the chilled cheesecake, swirling it beautifully.
• Use a kitchen torch to lightly toast the meringue, or place under a broiler for 30-60 seconds (watch closely!).

6. Serve & Enjoy!

• Slice and serve immediately, or refrigerate until ready to serve.