For the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

1. For the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, lemon juice, and lemon zest until fully combined.
2. Add the raspberries: Gently fold the fresh raspberries into the cheesecake batter. Be careful not to crush the berries too much—just mix until they’re evenly distributed throughout the filling.
3. Assemble the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly.
4. Bake: Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the center is just set but still slightly wobbly. Turn off the oven and let the cheesecake cool completely in the oven with the door slightly ajar. After about an hour, remove the cheesecake from the oven and chill it in the fridge for at least 4 hours, or overnight.
5. For the meringue: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar, about a tablespoon at a time, and continue to beat until stiff, glossy peaks form. Stir in the vanilla extract.
6. Top the cheesecake with meringue: Once the cheesecake is fully chilled, spread the meringue over the top of the cheesecake in a decorative pattern, making sure it covers the entire surface.
7. Brown the meringue: Using a kitchen torch, lightly brown the meringue on top of the cheesecake, or place the cheesecake under a broiler for 2-3 minutes. Keep a close eye on it to ensure it doesn’t burn.
8. Garnish and serve: Let the cheesecake cool for a few more minutes, then garnish with fresh raspberries. Slice and serve chilled.