Step 1: Make the Graham Cracker Crust

1. Preheat the Oven:

Preheat your oven to 325°F (160°C). This will ensure the crust bakes evenly and becomes perfectly golden.

2. Crush the Graham Crackers:

In a food processor, pulse the graham crackers until you have fine crumbs. You can also crush them in a resealable plastic bag using a rolling pin if you don’t have a food processor.

3. Mix the Crust Ingredients:

In a medium bowl, combine the graham cracker crumbs, ¼ cup of sugar, and ½ teaspoon of ground cinnamon (if using). Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.

4. Press the Crust into the Pan:

Transfer the crumb mixture to a 9-inch springform pan. Using the bottom of a glass or measuring cup, press the mixture firmly and evenly into the bottom of the pan to form the crust. Press it slightly up the sides to create a nice edge.

5. Bake the Crust:

Bake the crust in the preheated oven for 8-10 minutes, or until it’s golden and firm. Remove from the oven and let it cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese:

In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.

2. Add the Sugar and Vanilla:

Gradually add in 1 cup of sugar and 1 teaspoon of vanilla extract, beating until well combined.

3. Add the Eggs:

Add the eggs one at a time, beating on low speed after each addition. Be careful not to overmix, as this can cause the cheesecake to crack while baking.

4. Stir in Sour Cream and Lemon Juice:

Finally, fold in the ½ cup of sour cream and 1 tablespoon of lemon juice (if using). These ingredients add a tangy flavor and help keep the cheesecake creamy and smooth.

Step 3: Bake the Cheesecake

1. Pour the Filling into the Crust:

Once the filling is ready, pour it over the cooled graham cracker crust. Use a spatula to smooth the top evenly.

2. Bake the Cheesecake:

Place the cheesecake in the oven and bake at 325°F for 55-60 minutes, or until the edges are set but the center is still slightly jiggly. Avoid opening the oven during baking, as this can cause the cheesecake to crack.

3. Cool the Cheesecake:

Once baked, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour—this helps prevent cracks. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.

Step 4: Make the Meringue Ghosts

While the cheesecake is chilling, you can start making the meringue ghosts.

1. Beat the Egg Whites:

In a large, clean mixing bowl, beat the egg whites and ¼ teaspoon of cream of tartar on medium speed until soft peaks form, about 2-3 minutes.

2. Add the Sugar Gradually:

With the mixer running, gradually add 1 cup of sugar a tablespoon at a time, beating until the mixture becomes glossy and stiff peaks form, about 5-7 minutes. The meringue should hold its shape when you lift the beaters. Beat in 1 teaspoon of vanilla extract for flavor.

3. Pipe the Ghosts:

Transfer the meringue mixture to a piping bag fitted with a large round tip. Line a baking sheet with parchment paper and pipe ghost shapes by squeezing out small mounds of meringue with little peaks at the top for the heads.

4. Add the Eyes:

Gently press mini chocolate chips into the meringue ghosts to create eyes, or use a toothpick dipped in black food coloring gel to dot the eyes.

5. Bake the Meringue Ghosts:

Preheat your oven to 200°F (95°C) and bake the meringue ghosts for 1 hour, or until they are dry to the touch and can easily be lifted off the parchment paper. Turn off the oven and let the ghosts cool inside with the door slightly open.

Step 5: Assemble the Ghost Meringue Cheesecake

1. Remove the Cheesecake from the Pan:

Once the cheesecake is fully chilled, carefully run a knife around the edge of the pan to loosen it, then release the springform pan.

2. Top the Cheesecake with Meringue Ghosts:

Arrange the meringue ghosts on top of the cheesecake, gently pressing them into the surface so they stay in place. Feel free to create a fun, layered look with ghosts peeking from different angles.

3. Add Optional Decorations:

For an extra spooky touch, you can drizzle the cheesecake with chocolate sauce or caramel sauce to create “webs” or add a dusting of edible glitter for a magical effect.

Step 6: Serve and Enjoy!

Your Ghost Meringue Cheesecake is now ready to serve! Slice into this decadent dessert and enjoy the creamy cheesecake paired with the light, crispy meringue ghosts on top.