Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well blended. Press into a 9-inch springform pan. Bake for 10 minutes and cool completely.

In a large bowl, beat cream cheese and ¾ cup sugar until smooth. Add eggs one at a time, mixing well. Stir in lemon zest, juice, and vanilla extract, then fold in raspberries and pour over the crust.

Bake the cheesecake for 45-50 minutes until the edges are set and the center jiggles slightly.

In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in vanilla extract.

Spread meringue over the cheesecake and bake at 400°F (200°C) for 5-7 minutes until the meringue is light golden brown.

Let the cheesecake cool at room temperature for a few minutes, then refrigerate for at least 2 hours before serving.