Preheat your oven to 325°F (163°C).

To prepare the crust, mix the graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press the mixture evenly into the bottom of the springform pan. Bake for 10 minutes, then let it cool.

In another mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth. Add the eggs, one at a time, mixing well after each addition.

Stir in the sour cream, lemon juice, lemon zest, and fresh raspberries until just combined. Be careful not to overmix the raspberries.

Pour the cheesecake mixture over the cooled crust in the springform pan.

Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

While the cheesecake is cooling, prepare the meringue. In a clean mixing bowl, beat the egg whites on medium speed until foamy. Add the salt, and gradually add the sugar while continuing to beat until stiff peaks form and the mixture is glossy. Mix in the vanilla extract.

Spread the meringue over the cooled cheesecake, creating peaks with a spatula if desired.

Return the cheesecake to the oven and broil for 2-3 minutes until the meringue is lightly browned. Keep a close eye to avoid burning.

Remove from the oven and let it cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.