preheat oven to 350°. Lightly grease 8x8x2 inch pan. Press full pouch of complete crust mix firmly into bottom of pan. Bake 8 minutes (crust will be pale.) Place cream cheese and sugar in medium bowl. Using an electric mixer, mix on low speed until smooth. Add 1 egg and vanilla. Continue to mix on low speed until smooth. Pour cream cheeses mixture evenly over hot crust. In another bowl, stir full pouch lemon filling mix, water and 3 eggs together using a whisk until eggs are well incorporated. Pour lemon filling over cream cheese layer. Bake 35-40 minutes or until center does not jiggle when shaken. Cool completely and cut into squares. Store in the refrigerator.