This incredible cheesecake says, “special occasion” like no other. With a delightedly salty-sweet, crunchy pretzel crust (which balances its tangy filling perfectly) holding layers of pink lemonade curd and pink lemonade cheesecake, all of which is topped off with a striking pile of meringue, this dessert is nothing short of fabulous. That said, making this cake isn’t nearly as difficult as it appears. Both the filling and crust are made by whizzing together a few ingredients in the food processor. If your crust seems a little crumbly—don’t worry, that’s perfect; it will firm up beautifully after baking and cooling. We find the meringue to be a wow-worthy finishing touch, but if you opted to skip this element, your cheesecake is still going to be delicious. However, if you go all out and pile on the meringue, do note that it will begin to weep if you leave the cake standing out at room temperature for too long. So just be sure to pop any remaining cheesecake back into the fridge when you’re finished slicing and serving.