Preheat oven to 350°F

In a bowl that will withstand a mixer, combine the flour, sugar, salt and lemon zest. Swift away.

Use a butter cutter (or in my case, cut butter into cubes) and add into flour mixture. Mix on low to medium speed for 2-3 minutes until butter pieces are the size of peas.

Add the milk (be careful of splash!). Mix on low speed. The dough will still be crumbly and feel dry and look wrong at first but after 2-3 minutes the crumbs should come together if you fist it. It will still look crumbly but will start to come together when you pat it down. Don't worry!

Prepare pan - nonstick spray or parchment paper. (I was too lazy for parchment and used nonstick spray - when the filling is done the edges begin to pull away from the pan and the crust will come out easily with nonstick spray)

Transfer dough to pan and firmly press down the dough into the bottom of the pan. Dough should hold together now.

Bake for about 15 minutes until just slightly golden.

Reduce oven temperature to 325°F

In a bowl mix together Greek yogurt, sugar and cornstarch. Mix away until well combined!

Add eggs. Mix

Add lemon zest and vanilla and mix until smooth.

Pour the cheesecake filling on top of the baked crust evenly. Bake about 35-40 minutes until cheesecake is set. (What does that mean? Jiggle the pan. It should be ever so slightly still slightly moving in the center of the pan when you jiggle. It will continue to cook when you pull out of the oven. Don't make the mistake of over baking - although it will still taste delicious. The edges will begin to pull away from the pan when ready. The sides will brown if overbaked - though still delicious not as pretty!)

Cool on wire rack until room temperature (1-2 hours). Chill in refrigerator for at least 3 hours. Patience is key. Though, I tried a small piece after 1 hour because I had just finished dinner.. Twas good!

For normal sizes, slice into 12 bars. Or 6 gigantic bars or 24 mini bars. (I halved the recipe and baked in a 8x4 pan for 6 bars. Yums!)