• Preheat an oven to 350°F (180°C).

  Set a pot, filled with 4 cups of water for a water bath, to boil over medium heat.

Prepare and Bake the Gingersnap Crust

• Use a food processor or a rolling pin to crush the gingersnap cookies to fine crumbs.

  Add the crumbs to a medium mixing bowl and combine the cookie crumbs with the melted butter until it holds its shape when you squeeze a handful of the mixture in your fist.
• Press the gingersnap crust into an 8 or 9-inch springform pan using a measuring cup, ensuring you compact the crust in the cheesecake pan firmly. 

  Bake the gingersnap crust for 10 minutes.
• Remove the springform pan from the oven after the cheesecake crust is crisp.

  Allow the crust to cool to room temperature.

  Once the cheesecake pan is cool enough to handle, wrap the bottom and sides in a double layer of heavy-duty aluminum foil. Try to avoid puncturing any holes in the foil layers since this will protect the pan from taking on water later. 

Mix the Lemon Cheesecake Batter

• Add the cream cheese, sugar, lemon zest, ground ginger, and kosher salt to a large mixing bowl or the bowl of a stand mixer.

  Blend the ingredients together at low speed.

  Stop the mixer and scrape down the sides of the bowl and beaters.
• Continue mixing the cream cheese mixture for 3 minutes, this time at medium speed, until it is very smooth.

  After 1 1/2 minutes of mixing, stop the mixer to scrape down the bowl and beaters again.
• Add the eggs and continue blending the batter at low speed for 2 minutes. Stop and scrape down the bowl and beaters halfway through this mixing time. 

  Next, add the lemon juice and heavy cream to the mixing bowl. Blend these in at low speed for 30 seconds.
• Afterward, add the cornstarch to the batter and mix at low speed just until combined or 30 to 45 seconds.

Bake, Then Gradually Cool the Lemon Cheesecake

• Set the foil-wrapped cheesecake pan into a larger pan.

  Slide the cheesecake pan to the side of the larger pan and carefully pour the boiling water into the larger pan. Avoid splashing water into the cheesecake batter.  

  Bake the lemon cheesecake for 1 hour and 15 minutes. 
• Turn off the oven and prop open the door 2 inches with a wooden spoon once the baking time has elapsed.

  After an hour of cooling in the oven, remove the cheesecake pan from the outer pan and remove the foil layers. Allow the cheesecake to cool to room temperature, then cover the top of the pan with plastic wrap. 

  Refrigerate the covered cheesecake for at least 6 hours, but preferably overnight.

Cook the Lemon Curd Topping

• Bring the lemon juice and 1 cup (220 grams) of the granulated sugar to steaming over medium heat. Stir to encourage the sugar to dissolve.

  In a separate bowl, whisk the egg yolks, cornstarch, and water until runny.
• Reduce the stove's temperature to medium-low.

  Scoop 1 cup of the hot lemon juice mixture out of the pot and add it slowly to the egg-cornstarch mixture, whisking the entire time.

  Return the tempered egg yolks to the pot and whisk them in until combined. 
• Whisk the contents of the pot continuously until it begins to thicken to avoid clumps of egg or cornstarch from forming in the curd. 

  After 1 to 2 minutes, the mixture should thicken to the point where it will have the consistency of pudding.
• Vigorously whisk in the unsalted butter and lemon zest to emulsify the butter into the curd.

  Cool the lemon curd to room temperature for 1 hour.

Begin Assembling the Lemon Meringue Cheesecake

• Use a sharp paring knife to separate the cooled lemon cheesecake from the sides of the springform pan.

  Carefully remove the collar and use the same knife to smooth any rough edges on the side of the lemon cheesecake.
• Top the lemon cheesecake with the lemon curd topping, leaving a 1/2 border around the edges of the cheesecake.

  Leave the cheesecake out to allow the curd to cool to room temperature while you prepare the meringue topping. 

Prepare the Meringue Topping

• Ensure the medium mixing bowl and mixer's whip attachment are clean and grease-free before adding the egg whites and cream of tartar to it.
• Mix the egg whites and cream of tartar using the electric mixer set at medium speed.

  After 1 minute of whipping, the egg whites will foam up. Gradually sprinkle in the remaining 1/3 cup (80 grams) of sugar while continuing to whip the egg whites. 
• Once all of the sugar is added to the whites in the bowl, stop the mixer and scrape down the bowl and beater.

  Whip the egg whites, this time at medium-high speed, for 5 1/2 to 6 minutes or until they hold a stiff peak when the whip is pulled up from its surface.

Finish Assembling the Lemon Meringue Cheesecake

• Preheat your oven to 375°F (190°C).
• Spread the meringue topping on the edges of the lemon cheesecake where there's no lemon curd to anchor the meringue in place.

  Continue topping the rest of the surface of the cheesecake with the remaining meringue.

  Use an offset spatula to create swoops or a playful design in the meringue. 
• Brown the meringue topping in the oven for 9 to 10 minutes or until golden brown. 
• Once the meringue topping is nicely browned, allow the lemon meringue cheesecake to cool for 20 minutes, then slice and serve it.

  You can also return the cheesecake to the refrigerator and chill it until you're ready to enjoy it.