In a small sauce pan over low/medium heat, whisk together eggs, sugar, lemon zest and lemon juice until combined. Add butter to pan and continue stirring constantly.
Mixture will thicken and will be done when the lemon glaze mixture sticks to the back of a metal spoon.
Remove from heat, let cool then cover and chill in fridge for about an hour.
Spoon lemon glaze over lemonade cheesecake.
Remove cheesecake from pan, by foil handles, cut into bars and enjoy.