Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F.
Stack 3 large sheets of foil on work surface. Place same cake pan in center. Gather foil snugly around pan bottom and up sides to waterproof.
For filling:
Using electric mixer, beat room temperature cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then egg yolks, 1 at a time. Beat in sour cream, grated lemon peel, and lemon juice. Pour filling into pan.
Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill in fridge for 6 hours, or overnight.
Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on pan bottom) on platter.
For Meringue:
In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff, glossy peaks form. Spread meringue over pie, sealing the edges at the crust. From here you can use a small torch to brown the meringue peaks or bake for 12 minutes in oven set to 350.
