Preheat oven to 350°F. Prepare 2, 12-cup muffin tins by lining with cupcake liners.
Add the vanilla wafer cookies to the bowl of a food processor and pulse until a uniform sand-like consistency is reached.
To make the crust, pour the cookie crumbs into a bowl and add the sugar and melted butter. Toss until fully combined. Divide amongst the cupcake liners. With the back of a spoon or your fingers, firmly press the crumbs into the bottom of the pan. Bake for 8-10 minutes, until slightly browned, and allow to cool completely.
While your crusts are cooling, place the cream cheese and sugar for the cheesecake to the bowl of an electric mixer fitted with the paddle attachment. Beat until light and fluffy and all lumps are removed (if your cream cheese was not fully at room temperature the process of removing lumps will take longer). Scrape down the sides of the bowl as needed.
Add the eggs, one at a time beating until fully incorporated and scraping the bowl between additions. Add the vanilla and mix until fully combined.
Distribute the batter evenly amongst the crusts so the cups are about ¾ full. Bake for 25 minutes, turn oven off completely, and allow to sit in the cooling oven for an additional 15 minutes. Do not open the oven door during the cooking process.
Remove and allow to cool completely. Once cooled, spread a dollop of lemon curd on top of each cheesecake.
For the meringue topping, add the egg whites, sugar, vanilla and cream of tartar to a heat proof bowl and whisk until frothy.
Add about 2” of water to a small pot and bring to a boil. Place the bowl with the egg white mixture over the boiling water and continue whisking rapidly until the mixture is warm to the touch and sugar is fully melted.
Add warmed egg mixture to the bowl of an electric mixer fitted with a whisk attachment and whip until it is glossy and stiff peaks form.
Top each cheesecake with a bit of meringue topping and gently brown with a kitchen torch. Serve cheesecakes at room temperature.