Mix the graham cracker crumbs and melted butter together in a small bowl. Press the crust mixture evenly into the bottom and up the sides of the springform pan. Bake for 10 minutes and then let it cool on a wire rack
Pour the cheesecake into the springform pan that is wrapped with aluminum foil. Wrap a crockpot liner around the springform pan and tie it. Place the springform pan into a larger pan and fill the larger pan with water until it is halfway up the springform pan. Bake for 1 hour, 15 minutes at 300°F.
Pour the boiled mixture into the eggs, whisking the eggs quickly to temper them. Pour everything back into the saucepan and cook until it thickens and coats the back of a spoon. Pour the curd into a fresh bowl and mix in the cold butter. Place plastic wrap over the surface of the curd.
Combine the sugar, cream of tartar, vanilla and egg whites into a large bowl and set it over a saucepan of simmering water. Whisk until the sugar has dissolved and reaches a temperature between 120°F - 140°F on a thermometer.