Preheat Oven: Set your oven to 350°F (175°C).

Prepare Baking Dish: Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.

Layer Crescent Rolls: Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, ensuring it covers the entire surface.

Make Lemon Cream Cheese Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the granulated sugar and continue to beat until fully incorporated.

Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.

Mix in the vanilla extract and lemon zest. If using, also add the sour cream, fresh lemon juice, and sea salt to enhance the flavor profile.

Assemble the Squares:

Pour the lemon-infused cream cheese mixture over the crescent roll layer in the baking dish, spreading it evenly to the edges.

Unroll the second can of crescent roll dough and carefully place it over the cream cheese mixture, gently stretching to cover completely.

**Bake:

Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and the center is set.

Cool and Serve:

Remove from the oven and allow the cheesecake squares to cool completely in the baking dish on a wire rack.

Once cooled, use the parchment paper overhang to lift the dessert out of the dish.

Cut into squares and serve.