Preparation

• Heat oven to 325ºF.
• Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Grate zest from 1 lemon, then squeeze 1/2 cup juice from all lemons. Separate 3 eggs.
• Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until well blended. Add sour cream and lemon juice; mix well. Add 1 whole egg and 3 yolks, 1 at a time, mixing on low speed after each addition just until blended. Stir in zest. Pour over crust.
• Bake 1 hour 10 min. or until center is set; remove from oven. Increase oven temperature to 400ºF.
• Beat egg whites and cream of tartar in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating until stiff peaks form; spoon onto cheesecake. Spread to completely cover top. Bake 8 to 10 min. or until golden brown. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.