Crust 3 c vanilla wafer cookies ⅓ c salted butter melted Cheesecake ¾ c granulated white sugar 1 ½ Tablespoons lemon zest 3 (8 ounce) Cream Cheese 1 c honey vanilla Greek yogurt ¼ c lemon juice 1 teaspoon lemon extract 4 large eggs ½ cup lemon curd Meringue 3 large egg whites 1 ½ teaspoons lemon juice 1 ¼ cups powdered sugar
While the crust is cooling, prepare a water bath by placing a lint free towel, folded, in the bottom of a roasting or large baking pan. You want a pan large enough for the springform pan to fit comfortably with a little space on all sides. Heat 4 cups of water in a kettle or saucepan until boiling, turn off heat and allow it to set while you assemble the cheesecake.
Put the cheesecake pan in the roasting or large baking pan and place it all in the oven.
Carefully pour hot water into baking pan, outside the springform pan, until it reaches the middle of the springform pan, at least 1-2 inches.
Bake for 1 hour 15-30 minutes or until the cheesecake has just a slight wiggle in the middle when the springform pan is moved.