Preheat the oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan.

Bake the crust for about 10 minutes or until it’s lightly golden.

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition, then mix in the lemon juice and zest.

Gently fold in the raspberries.

Pour the filling into the baked crust and smooth the top.

Bake for 55-60 minutes until the center is set but still has a slight jiggle.

Once baked, turn off the oven and crack the door, allowing the cheesecake to cool in the oven for about an hour.

Refrigerate for at least 4 hours or overnight.

Beat egg whites with a pinch of salt until soft peaks form.

Gradually add sugar, continuing to beat until glossy and stiff peaks form, then mix in vanilla extract.

Spread the meringue over the cooled cheesecake and make artistic swirls.

Broil for 2-3 minutes or until golden brown, keeping a close eye to prevent burning.

Allow to cool completely, then refrigerate until ready to serve.