Preheat the oven to 375 degrees.

In a small mixing bowl, beat the egg completely.

Using a sauce brush, lightly brush the egg onto the pie crust, covering it entirely.

Leaving the crust in the pie plate, bake for 5 minutes. Once done, remove from the oven and set aside.

In a large mixing bowl, beat together the cream cheese and powdered sugar until silky smooth.

Add in the whipped topping, lemon juice, and zest. Beat until all ingredients are well combined and the mixture is smooth.

Carefully scoop the cheesecake batter into the pie crust, smoothing out towards the edges with every scoop.

Smooth the top of the cheesecake until it’s mostly flat.

Cover the cheesecake and allow it to chill for 6 hours or overnight before serving.

When ready to serve, cut using a pie server and/or serrated knife, and top with additional lemon zest, whipped topping, or maraschino cherries.