Prepare Your Tin and Oven: Preheat your oven to 180°C (160°C fan). Lightly grease a 23x33cm (9x13 inch) baking tin and line it with parchment paper, leaving an overhang on the two long sides. This will help you lift the cheesecake out easily later.

Form the Base: Open one tube of crescent roll dough. Unroll it and carefully press it into the bottom of your prepared tin. Gently press together the perforated seams so you have a solid sheet of dough. Don't worry if it's not perfect!

Pre-Bake the Base: Bake the base for 8-10 minutes, or until it's lightly puffed and pale golden. This step prevents the bottom from becoming soggy.

Make the Cheesecake Filling: While the base is baking, make the filling. In a large bowl, using an electric hand mixer or a stand mixer, beat the softened cream cheese and caster sugar on medium speed until completely smooth and creamy. This should take about 2-3 minutes.

Add Remaining Filling Ingredients: Scrape down the sides of the bowl. Add the egg, vanilla extract, lemon juice, and lemon zest. Beat again on low speed just until everything is combined. Over-mixing at this stage can incorporate too much air, which can cause cracking.

Assemble the Layers: Pour the cheesecake filling over the pre-baked base and spread it into an even layer with a spatula.

Add the Top Layer: Open the second tube of crescent roll dough. Unroll it and place it carefully over the cheesecake filling. Gently stretch it if needed to cover the filling completely.

Create the Topping: In a small bowl, mix together the light brown sugar and ground cinnamon. Brush the top layer of dough with the melted butter, then sprinkle the cinnamon-sugar mixture evenly over the top. What works best for me is using a pastry brush to ensure even butter coverage.

Bake to Perfection: Bake for 30-35 minutes, until the top is a deep golden brown and the cheesecake filling is set around the edges but still has a slight wobble in the centre.

Cool and Chill: Let the cheesecake cool completely in the tin on a wire rack for about an hour. Then, cover it with cling film and transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight. This chilling time is crucial for the filling to set firmly. Once chilled, use the parchment paper overhangs to lift it out of the tin and slice into bars.