• In a large bowl whisk together the 2 cups all-purpose flour, 2 Tbsp granulated sugar, 2 tsp baking powder, ½ tsp salt until well combined
• In a separate bowl, beat 2 lg eggs until they are light and fluffy then add1¾ cup milk, ½ cup unsalted butter, melted, and 1 tsp vanilla extract and whisk until well blended.
• Create a well in the center of the dry ingredients and pour the egg mixture into it. Gently whisk the wet and dry ingredients together until just combined. Be careful not to overmix; a few lumps are perfectly fine.
• Allow the batter to rest for about 5 minutes. This resting time helps the gluten in the flour relax and results in a lighter, fluffier waffle.

For the Cheesecake Batter:

• in a mixing bowl, add the 8 oz cream cheese, softened, ½ cup powdered, confectioners sugar, and 1 tsp vanilla extract. Using an electric mixer or a whisk, beat the ingredients together until smooth and creamy.
• Add the flour to the cream cheese mixture and continue to mix until the flour is fully incorporated. The flour helps to stabilize the filling and gives it a smooth consistency.
• Crack the egg into a small bowl and lightly beat it with a fork. Gradually pour the beaten egg into the cream cheese mixture while continuously mixing. Incorporate the egg thoroughly, ensuring there are no streaks of egg visible in the filling.
• If desired, add the optional lemon juice or zest to the mixture and gently stir until evenly distributed. This addition adds a refreshing citrus note to the cheesecake filling.
• Once the cheesecake filling is well combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the filling will help it firm up slightly and make it easier to handle during the waffle-making process.

To Make the Cheesecake Waffles:

• When you are ready to make the cheesecake waffles, preheat your waffle iron according to the manufacturer's instructions.
• Lightly grease the waffle iron with cooking spray or melted butter to prevent sticking.
• Pour the desired amount of waffle batter onto the preheated iron, spreading it evenly. Then, spoon a generous dollop of the chilled cheesecake filling onto the batter. Swirl it through with a skewer or toothpick
• Close the waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crispy on the outside, Once the waffle stops steaming is a good sign that it is done.
• Carefully remove the waffles from the iron and let them cool for a minute or two on a wire rack to maintain their crispness.
• Serve the cheesecake waffles warm, allowing the creamy filling to tantalize your taste buds. Top them with your favorite accompaniments such as fresh berries, and whipped cream