Lemon Meringue Cheesecake
This can be made the day before and kept in the fridge. In fact, I think it tastes even better the day after like most cheesecakes. Make sure not to cover it or your meringue may collapse.
You can also make 2 of these in one shot and freeze one without the meringue for later use. I make my own lemon curd using the leftover egg yolks from the meringue.
Reynolds® parchment can be used for easier cleanup/removal from the pan.