Enjoy this sweet treat!

1. Preheat oven to 160°C (320°F).
2. Mix crushed biscuits with melted butter; press into a springform pan base and bake for 10 minutes. Cool.
3. In a large bowl, beat cream cheese and sugar until smooth.
4. Add thickened cream, lemon zest, lemon juice, and vanilla; mix until creamy.
5. Pour filling over the biscuit base; bake for 40-45 minutes until set but slightly wobbly. Cool and refrigerate for 2 hours.
6. In a clean bowl, beat egg whites with cream of tartar to soft peaks.
7. Gradually add caster sugar, beating to stiff, glossy peaks.
8. Spread meringue over cheesecake, creating peaks; lightly brown with a torch or under a hot grill.
9. Slice and serve.