Preheat the oven to 350°F and line a 9x13 baking sheet with aluminum foil. Coat with cooking spray.
In the bowl of a stand mixer or using an electric hand mixer, beat cream cheese until smooth. Add the sugar and salt, continuing to beat. Add vanilla and 1 egg, mix again.Add the fresh lemon juice and fresh lemon zest, blending again. Mixture will be mostly smooth but might have a few little bits of cream cheese.
Evenly press 1 can of crescent dough into the bottom of the dish. Spread the cheesecake filling over the crescent dough, smoothing out evenly. Top with second can of crescent dough. (Try to pinch together the perorated pieces or cover them with sugar topping to disguise.)
In a small bowl, stir together the sugar and lemon zest. Brush the melted butter over the top and sprinkle with sugar mixture.
Bake uncovered for 35-40 minutes or until lightly browned.
Remove and allow to cool. When cool enough, cover and place into the refrigerator for 2 hours or until fully chilled.
Remove the whole tray using the aluminum foil. Place on to a cutting board and cut into squares.
Store chilled until ready to serve.
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