Preheat your oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray.

Crush the vanilla wafer cookies in a food processor until they turn into fine crumbs.

Mix in the melted butter until well combined and press this mixture into the bottom of the springform pan to form the crust.

Bake for 10 to 12 minutes or until it just begins to brown. Let it cool completely.

Reduce the oven temperature to 300°F. Prepare a water bath by placing a roasting pan in the oven.

In a large bowl, mix sugar and lemon zest together and beat until combined.

Add cream cheese and beat until it becomes light and fluffy.

Then add sour cream, lemon juice, and lemon extract, mixing until combined.

Add eggs one at a time, beating on low speed after each addition.

Wrap the springform pan in aluminum foil, then pour the cheesecake mixture into the cooled crust and tap the pan gently.

Place the springform pan in the roasting pan with hot water halfway up the sides of the springform.

Bake for 75 to 90 minutes, and then turn off the oven, leaving the cheesecake inside for 30 minutes.

Crack the oven door and let cool for another 40 to 45 minutes.

Transfer the cheesecake to a cooling rack and let it set at room temperature.

Gently spread the lemon curd on top and chill overnight.

Preheat your oven to 425°F.

In a bowl, combine egg whites and lemon juice, and beat until soft peaks form.

Gradually add sugar, beating on high until stiff peaks form.

Pipe or spoon meringue onto the cheesecake and bake for 3 to 5 minutes or until the tips turn golden brown.

Let cool for at least 10 minutes before serving.