Step 1: Make the Crust

Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray.

Pulse cookies or graham crackers into crumbs. Mix with melted butter until it resembles wet sand.

Press into the bottom and slightly up the sides of the pan. Bake for 10–12 minutes until lightly golden. Let cool.

Step 2: Make the Lemon Cheesecake

Reduce oven to 300°F (150°C). Place a folded towel in a large roasting pan for a water bath.

Beat sugar and lemon zest for 1 minute until fragrant. Add cream cheese and beat for 5–6 minutes until smooth.

Add sour cream, lemon juice, and lemon extract. Mix until combined.

Add eggs one at a time, mixing on low speed until just incorporated. Don’t overbeat.

Wrap the cooled springform pan in heavy-duty foil to prevent leaks. Pour in cheesecake mixture.

Tap pan on counter to release air bubbles.

Place pan in roasting dish, then pour in hot water until it comes 1–2 inches up the side.

Bake for 75–90 minutes until the center jiggles slightly.

Turn off oven and leave cheesecake inside for 30 minutes (door closed), then crack door and cool 40–45 minutes more.

Transfer to a rack, spread lemon curd on top (leave a ¼–½ inch border), and chill covered overnight.

Step 3: Make the Meringue

Preheat oven to 425°F (220°C).

Beat egg whites and lemon juice until soft peaks form (3–4 minutes).

Add powdered sugar ½ cup at a time and beat on high until stiff peaks form (5–8 minutes).

Spread or pipe meringue over chilled cheesecake, sealing all the way to the edges.

Bake for 3–5 minutes until golden tips form or broil briefly.

Let cool 10 minutes. Slice and serve!