I loved the cheesecake! Based on the previously posted comments, I doubled the filling (I filled a 9x13 pan) and baked for 35 minutes. I did not use the recipe's crust though- I found another recipe's crust I liked better that was 10 oz. of vanilla cream wafer cookies with 1/2 stick butter mixed in a food processor, with 1/4 cup of sugar. That crust went into the buttered pan. Then the filling went over that, into the oven for 35 minutes. It was not as creamy as cheesecake but the flavor was quite good. I used the zest of a whole lemon and squeezed the whole lemon - I don't know what the measurements came out to. But to give it a little more lemon flavor, I squeezed a tablespoon of store-bought lemon juice into the mix as well. I garnished each square with a fresh lemon slice and it looked beautiful. The crust was a little hard to cut, but tasted delicious.

If you want a better crust I might suggest a pack of Lemon cookies with 1/2 cup of butter. using a food processor then spread into pan and bake for 10 min. at 375°F. YUMMY and easy to cut!