With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20 cm (8-inch) springform pan with parchment paper. Butter the inside of the pan.
In a bowl, combine the cookie crumbs, butter and sugar. Lightly press at the bottom and up three quarters up the pan sides. Bake for 12 minutes. Let cool.
Wrap the outside bottom and sides tightly with aluminum foil. Double the foil. Reduce the oven temperature to 165 °C (325 °F).
In a food processor, cream the cheese and sugar. Add the remaining ingredients and pulse until just smooth. With a spatula, scrape down the sides a few times. Pour over the crust.
Prepare a water bath: Place the cheesecake in a large baking dish and pour hot water into the dish up to one third of the cake pan.
Bake for about 1 hour or until a thermometer inserted in the centre of the cheesecake reads 65 °C (150 °F). Remove the cheesecake from the water bath and foil. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled.
In a bowl, beat the egg whites until frothy. Gradually add the sugar and beat until they form stiff peaks.
Run a thin blade between the pan and the cheesecake, then unmold. Top with the meringue. With a culinary torch, caramelize the meringue.
The cheesecake will keep for several days in the refrigerator, but it is better to make the meringue the day when the cake will be eaten.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.