How to Make It
Preheat oven to 325°F. Line an 8-inch springform pan with parchment paper, and grease parchment. Process pretzels in a food processor until finely ground, about 2 minutes. Transfer ground pretzels to a bowl, and stir in butter and 3 tablespoons of the sugar. Press mixture into bottom and up sides of prepared pan. Chill until firm, about 20 minutes.
Stir together lemon curd and 1 drop of the food coloring. Spread evenly over bottom of chilled crust. Chill until ready to use.
Process cream cheese, pink lemonade mix, eggs, cream, vanilla, and remaining 2 drops pink food coloring in food processor until smooth. Pour cream cheese mixture evenly over lemon curd in crust. Bake in preheated oven until set, about 1 hour.
Turn oven off, and crack open oven door to let cheesecake cool slowly, about 1 hour. Transfer cheesecake to refrigerator, and cool completely, 6 to 8 hours.
Place egg whites in a large bowl; beat with an electric mixer on high speed until soft peaks form, about 1 minute. Gradually add remaining 1 cup sugar, and beat until stiff peaks form, about 1 minute. Dollop meringue over cooled cheesecake, and spread into stiff peaks. Lightly char with a blowtorch, or broil until lightly charred, about 1 minute. Serve immediately.