Preheat oven to 350 degrees. Line a 13x9 baking dish with parchment paper. Set aside.

To make the crust: In your food processor, pulse Vanilla Wafer cookies with sugar until fine crumbs. Add in melted butter and pulse again until combined.

Firmly Press crumbs into the bottom of prepared baking dish.

To make the cheesecake filling: Beat cream cheese, sugar, eggs, lemon extract and lemon zest using the whisk attachment of your stand mixer. Beat until light and fluffy and smooth (about 4 minutes). Pour filling over Vanilla wafer crust.

To make the cookie dough: Beat butter and sugar for 2 minutes. Add in egg, vanilla and lemon zest and beat once again until combined. Add in baking powder, salt and flour, mixing until incorporated. Fold in white chocolate morsels. Using your fingers, grab small portions of dough, and flatten with your fingers, placing over the top of the cheesecake layer. Continue until covered completely.

Bake for 30-35 minutes until top is lightly browned. The center will still be kind of jiggly. Allow to cool completely. Refrigerate for at least 4 hours (preferably overnight). Slice and serve chilled.