Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in lemon juice, lemon zest, and vanilla extract. Pour over crust.
Bake for 30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight.
Before serving, remove sides of pan. Arrange raspberries over cheesecake.
In a small saucepan, combine egg whites, cream of tartar, and 1/2 cup sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°F (70°C), about 8-10 minutes.
Transfer to a bowl and beat on high until stiff glossy peaks form, about 7 minutes.
Pipe meringue over raspberries. Brown with a kitchen torch. Serve immediately or refrigerate until serving.