3 (6 ounce) cans cream cheese, softened
1 1/2 cups white sugar
1 (12 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages instant vanilla pudding mix
2 tablespoons vanilla extract
1 1/2 teaspoons lemon zest
1 (16 ounce) jar marshmallow creme
In a large bowl, whisk together cream cheese, sugar and whipped topping. Stir in eggs, pudding mix, vanilla and lemon zest; beat well.
Preheat oven to 350 degrees F (175 degrees C). Place cheesecake in the baking dish. Place cheesecake on top of the cheesecake and brush all with lemon or lemon zest, if desired.
Bake in preheated oven for 60 minutes. Cool completely in refrigerator. Serve warm or cool completely.