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Crust - Mix melted butter + flour + 7g sugar, press into the bottom of the pan, and freeze.
Filling - Soften cream cheese at room temperature (can use a gentle double boiler).
Stir cream cheese + sugar with a spatula.
Add room temperature eggs in two additions, mixing each time.
Add a little lemon juice + vanilla oil.
Pour over the chilled crust.
Preheat oven to 200°, bake in a water bath at 170°~180° for 50 minutes.
Cool slightly, then freeze in the mold for at least 6 hours before unmolding.
Store in an airtight container for up to 5 days.
