• Preheat the oven to 350 degrees Fahrenheit.

For the Crumble:

• In a small bowl, combine all the crumble ingredients. Using a fork or two hands, cut the butter into the mixture. Stir to combine until all of the ingredients are well incorporated and crumbly. Refrigerate until ready to use.
  3/4 cup granulated sugar, 1 1/4 cups all-purpose flour, 1 stick, 1/2 teaspoon kosher salt, 2 teaspoons lemon juice

For the Crust:

• In a medium bowl, combine the flour, sugar, salt, and butter. Using a fork or a pastry blender cut the mixture together until smooth. Press the crust into a 9x13 baking pan lined with tin foil. Bake for 15 minutes or until lightly browned.
  2 cups all-purpose flour, ½ cup granulated sugar, Pinch kosher salt, 2 sticks

For the Cheesecake Layer:

• In a stand mixer fitted with a whisk attachment, beat the cream cheese with the sugar on medium speed until smooth. Add the eggs, 1 at a time, making sure to scrape down the sides. Add the vanilla, lemon zest, and lemon juice. Stir to combine. Pour the mixture over the warm crust.
  3 8- ounce packages plain cream cheese, softened, 1 cup organic cane sugar, Zest of 1 large lemon, 4 large eggs, 1 teaspoons vanilla extract, 1/3 cup lemon juice
• Break the crumble into small crumbles. Sprinkle it evenly over the cheesecake.
• Bake 40-45 minutes, or until the filling is set and the crumble is golden.
• Cool completely, and refrigerate overnight. Cut into bars.
• Store covered in the fridge for up to 5 days.