• Preheat oven to 350 degrees F and line a 9X9 (you can also use 8X8) with parchment paper, leaving an overhang on all sides. Spray parchment with cooking spray and set aside.
• To make shortbread crust, in a medium bowl, whisk together the graunlated sugar, brown sugar, flour and salt. Slowly add melted butter and vanilla to the four mixture while stirring with a fork. Mix until combined. Press this mixture evenly into the bottom of your pan.
• bake for 15 minutes until puffed and lightly browned

Cheesecake layer

• While the shortbread is baking start making your cheesecake filling.
• In the bowl of a stand mixer fitted with the paddle attachment beat together the cream cheese and sugar until smooth. About 2 minutes.
• Add in the egg and vanilla and mix until combined
• Pour cream cheese mixture over the shortbread crust after it comes out of the oven. Put back in the oven and bake for 10 minutes.

Lemon layer

• in a large bowl whisk together the eggs and granualted sugar until well combined and thick. Add the flour, lemon juice, zest and whisk until combined.
• Once the cheesecake comes out of the oven VERY CAREFULLY spoon your lemon filling on top of the partially baked cheesecake layer. We highly recommend using a spoon for this as if you pour it you could crack the cheesecake layer causing the lemon mixture to absord into the cheesecake layer.
• Bake for 25 more minutes
• Allow bars to cool completely in the pan
• Once the bars are cool, lift the parchment paper out of the pan to release the bars and cut them.

For the brûlèe top

• Just before serving sprinkled the tops of the bars with generously with granulated sugar. Torch the tops with a kitchen torch until golden brown. Allow to sit for a couple minutes to completely harded.