. Make the Lemon Curd:

1. Whisk eggs, yolks, and sugar in a bowl until pale and thick.
2. Add strained lemon juice and cornstarch slurry.
3. Cook over medium heat, stirring constantly, until thickened. Cool.

2. Prepare the Crust:

1. Preheat oven to 350°F (177°C). Line an 8-inch springform pan with foil.
2. Combine cookie crumbs with melted butter. Press into the pan.
3. Bake for 10 minutes. Cool.

3. Make the Cheesecake Filling:

1. Beat cream cheese until fluffy. Mix in sour cream, sugar, and vanilla.
2. Add eggs one at a time, followed by lemon zest.
3. Pour half the batter over the crust, swirl in lemon curd, and add remaining batter.

4. Bake the Cheesecake:

1. Reduce oven to 320°F (160°C). Place the pan in a water bath.
2. Bake for 1 hour 30-45 minutes, until the center is slightly wobbly.
3. Cool in the oven with the door ajar, then refrigerate overnight.

5. Make the Meringue:

1. Beat egg whites to soft peaks.
2. Heat sugar and water to 238°F. Slowly pour syrup into egg whites, whisking continuously.
3. Whisk until stiff peaks form. Add vanilla.

6. Assemble and Serve:

1. Spread meringue over the chilled cheesecake.
2. Torch meringue until golden. Serve with extra lemon curd if desired.