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Preheat the oven to 325°F. Wrap a few layers of heavy-duty foil around the outside bottom and up the sides of a 9-inch springform pan. Spray the inside of the pan lightly with cooking spray.
Pulse the graham crackers and 2 tablespoons of the sugar in a food processor until fine crumbs form. Pour in the melted butter and pulse until combined. Press the mixture into the bottom and 1 ½ inches up the sides of the prepared pan. Bake until set and fragrant, 10 to 12 minutes. Let cool completely on a wire rack, about 30 minutes.
In a stand mixer fitted with the paddle attachment, beat the cream cheese and remaining ½ cup sugar on medium speed until no lumps remain, about 2 minutes. Turn the mixer off and add the sour cream, flour, and salt. Beat on medium speed until the batter is smooth and creamy, scraping down the sides and bottom of the bowl as needed, about 1 minute.
Reduce the mixer speed to low. Add the eggs, one at a time, mixing until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Beat in the lemon zest, lemon juice, and vanilla until well combined.
Pour the filling into the crust. Place the pan in a large roasting pan. Transfer the roasting pan to the oven and carefully add enough boiling water so it comes about halfway up the side of the springform pan.
Bake until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken, 1 hour 15 minutes to 1 hour 25 minutes. Turn the oven off and crack open the oven door. Leave the cheesecake in the oven for 15 minutes.
Carefully remove the cheesecake pan from the water bath and transfer it to a wire rack. Let it cool to room temperature, about 1 hour 15 minutes.
Meanwhile, place a fine-mesh sieve over a medium bowl. In a medium saucepan, whisk together the sugar, cornstarch, lemon zest, and lemon juice. Cook over medium heat, whisking frequently, until the mixture bubbles and thickens, about 5 minutes. In a medium bowl, beat the egg yolks. Beat about ¼ cup of the hot sugar mixture into the egg yolks. Then pour the egg mixture into the saucepan and cook over medium heat, stirring, until the mixture coats the back of a spoon and an instant-read thermometer registers 160˚F to 175˚F.
Remove the mixture from the heat and immediately stir in the butter until melted. Pour the mixture through the prepared fine-mesh sieve, then press plastic wrap directly on the surface of the curd. Allow it to cool at room temperature for 10 minutes.
Spread the curd in an even layer on top of the cheesecake. Press plastic wrap directly on the surface of the curd and refrigerate the cheesecake to chill completely, at least 8 hours and up to 2 days.
Place a medium saucepan filled with 1 inch of water over medium heat and bring to a simmer. With a hand whisk, whisk together the egg whites, vanilla, sugar, salt, and cream of tartar in the bowl of a stand mixer. Place the mixing bowl over the simmering water and continue to whisk, scraping the sides of the bowl frequently with a rubber spatula so that the egg whites don’t cook, until the sugar has dissolved and an instant-read thermometer registers 160˚F, 3 to 5 minutes. To test, rub some of the mixture together between your fingers; you should not feel any sugar granules. Return the bowl to the mixer fitted with the whisk attachment and whisk on medium-high speed until the meringue is glossy and holds a medium-stiff peak, 4 to 5 minutes.
Run a thin knife along the inside edge of the springform pan, then remove the collar from the cheesecake. Use a very large spatula to move the cheesecake to a serving platter. Dollop the meringue over the top of the cake to cover most of the lemon curd, then swirl it with the back of a spoon to make decorative swoops and swirls.
Toast the meringue with a kitchen torch or broil the cheesecake on an oven rack set 8 inches below the heat element until lightly toasted, about 1 minute. Let cool completely to room temperature, about 10 minutes, before serving.
The cheesecake can be made and topped with lemon curd up to two days in advance, then tightly covered and refrigerated. For the best texture and appearance, make the meringue the same day the dessert is served. Once fully assembled and topped with toasted meringue, the cheesecake can be loosely covered and refrigerated for up to six hours.
If you make the lemon curd in advance, save the leftover egg whites in an airtight container and refrigerate them until you’re ready to make the meringue. Egg whites will last up to four days.