Lemon Meringue Cheesecake

Preheat oven to 325 degrees F.

Stir graham cracker crumbs and oil together in a medium bowl. Press evenly into the bottom of a 9-inch springform pan.

Using a hand-held electric mixer, beat cream cheese, yogurt and 2/3 cup sugar together until smooth. Add eggs, one at a time, beating well after each addition. Add lemon zest, lemon juice and vanilla and beat well. Spread the mixture evenly over the crust.

Bake the cheesecake until almost set in the middle, about 1 hour. Transfer to a wire rack and let cool to room temperature, about 1 hour. Refrigerate until cold, about 4 hours.

Preheat oven to 375 degrees F.

Spread lemon curd evenly over the cheesecake.

Beat egg whites in a large bowl with the electric mixer (make sure beaters are clean) until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff peaks form. Mound the egg whites over the lemon curd. Bake until golden, 8 to 10 minutes. Chill, uncovered, until cold, about 1 hour.