Ingredients
  1 Pie Shell
Filling
  3 Lemons
  1½ cup Sugar
  1 stick Unsalted Butter, room temperature
  4 Eggs
  ½ cup Lemon Juice, freshly squeezed
  1 teaspoon Vanilla
  Dash of Salt
  2 Tablespoon Cornstarch
  ½ cup Water
Meringue
  4 Egg Whites
  ¼ teaspoon Cream of Tartar
  3 Tablespoons Sugar
  1 teaspoon Cornstarch

Directions

1. Blind bake pie shell and let cool. ( I bake my pie crust at 425°F for 8-10 minutes.)
   
2. Preheat oven to 350°F. We will cook the full pie at the end to brown the meringue.
3. Using a peeler, remove zest from the lemons.
   
4. Add zest and sugar in the food processor. Pulse until zest is fine. 
   
5. In a mixing bowl, cream butter. Add lemon sugar mixture. 
   
6. Add eggs one at a time, mixing until each is incorporated.
   
7. Add lemon juice and salt. Mix well. It will look curd-like when you complete this step - don't worry!
8. Mix the cornstarch and water together. Set aside.
9. In a 2 qt saucepan, cook filling on medium heat until it begins to clear. (The curdled look with go away.) Stir constantly so the sugar does not burn. Add the cornstarch slurry - as little or as much as you want.  Add all of the mixture if you want the lemon filling to set up and hold its shape when cooled.  Stir constantly until filling thickens and becomes an opaque yellow. Immediately pour into pie shell.
10. To make the meringue, whisk the egg whites in a mixer until frothy. Add cream of tartar and whisk again.
11. In a separate bowl, whisk together sugar and cornstarch. Slowly add to the meringue while it is still mixing. Whisk until stiff peaks form.
12. Spread the meringue over the top of the warm pie filling, making sure to get it to the edges. (This keeps the meringue from shrinking and pulling away from the sides in the oven.) Spoon the meringue up and around to make swirls and peaks. 
13. Bake pie until the meringue is beginning to brown, 8-10 minutes.
14. Let cool completely before serving.

Ingredients
25 NABISCO Ginger Snaps, finely crushed
½ cup Pecans, finely chopped 
¼ cup Butter, melted
4 - 8 ounce packages Cream Cheese, softened
1 cup Sugar, divided
1 teaspoon Vanilla
4 Eggs
1 cup Canned Pumpkin
1 teaspoon Cinnamon
¼ teaspoon Ground Nutmeg

Directions

1. Preheat oven to 325°F. Mix gingersnap crumbs, pecans, and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
2. Beat cream cheese, ¾ cup of the sugar, and the vanilla until well blended.
3. Add eggs, one at a time, mixing on low speed after each addition just until blended.
4. Remove 1½ cups of the batter; place in a small bowl. Stir remaining ¼ cup sugar, pumpkin, and spices into the remaining batter.
5. Spoon half of the pumpkin batter onto the crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
6. Bake 55 min or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12-16 slices. Store leftover cheesecake in refrigerator.