The proportions came out the top of my head.
Zest & Juice of one lemon
1 egg & 1 egg yolk
1/2 cup heavy, whipping cream
8oz cream cheese--same as 1 package of Philly Cream Cheese
Pie/Tart dough for 8 inch square pan
Line your pan with alumnium foil--you want to be able to lift the entire thing out the pan. Press in your pie/tart dough--I'm sorry, no recipe because I cannot remember the proportions I used, but halving Suzanne Goin's recipe should be just nice. Or just use your own recipe.
Press the dough in, then prick with a fork. Cover with parchment, and weight down with actual weights or use dry beans/rice.
Bake for 15 minutes, or until golden at 176C/350F.
Rub the lemon zest into the sugar. Then dump in the cream cheese and beat.
Add the egg and yolk and beat some more. Mix in the cream, then the lemon juice.
Now, it *may* curdle--I've not figured out how to fix this yet, but see the title: First Edition. In this case, sieve it right onto your base.
If it doesn't curdle, just pour it onto your base and bake for 40 minutes at 160C.
Chill inside the pan for at least 4 hours before slicing. Personally, I prefer freezing it overnight.
Double the cheesecake part if you're not making this totally more-ish by adding more topping on top to make Cheesecake instead of Cheesecake Bars.