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For the meringue topping:
– 4 large egg whites
– 1/2 cup granulated sugar
– 1/4 teaspoon cream of tartar
Instructions:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter for the crust. Mix until the crumbs are evenly coated.
3. Press the crumb mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or the bottom of a glass to press it firmly.
4. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
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