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Place the sesame seeds on a baking sheet and set aside.
Place the flour, Parmesan, sugar, and salt in a food processor and pulse a few times to combine.
Add the butter and process until the mixture is crumbly, then add the chili crisp, egg yolk, and lemon juice.
Pulse until the mixture is the consistency of wet sand, then tip it into a large bowl and add the green onion.
Stir to incorporate, then knead gently to form a ball.
On a clean work surface, roll the dough into a log about 10 inches (25 cm) long and 1½ inches (4 cm) in diameter.
Place the log on the sheet with the sesame seeds, then roll the log until it is covered in the seeds.
Wrap the log in plastic wrap and refrigerate for 30 minutes.
After the stint in the fridge, remove the dough and, without removing the plastic wrap, roll it into a more even log, then refrigerate until firm—up to 3 days.
When ready to bake, line a baking sheet with parchment paper and preheat the oven to 350 degrees F (175 degrees C).
Slice the cheese log into coins that are just under ½ inch (1 cm) thick and place them ⅛ inch (3 mm) apart on the lined baking sheet.
Bake for about 20 minutes, or until golden brown.