1. Prepare the Crust

Preheat oven to 325°F (163°C).

Combine graham cracker crumbs, melted butter, and sugar in a bowl.

Press firmly into the bottom of a 9-inch springform pan.

Bake for 8–10 minutes and allow to cool.

2. Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth.

Add sugar and mix until combined.

Beat in eggs one at a time.

Mix in sour cream, lime juice, lime zest, and vanilla extract until smooth.

3. Bake the Cheesecake

Pour the filling over the cooled crust.

Bake for 40–45 minutes, or until the center is slightly set but still jiggles gently.

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Remove and chill for at least 4 hours, preferably overnight.

4. Prepare the Meringue

In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.

Gradually add sugar while continuing to beat until stiff, glossy peaks develop.

Mix in vanilla extract.

5. Top the Cheesecake

Spread or pipe the meringue over the chilled cheesecake.

Create decorative peaks using the back of a spoon.

6. Toast the Meringue

Use a kitchen torch to lightly toast the meringue until golden brown.

Alternatively, place under a broiler for 1–2 minutes, watching carefully.

7. Serve

Slice and serve chilled.

Garnish with fresh lime zest or lime slices if desired.