PHILADELPHIA 3-STEP Lemon Cheesecake Bars (Kosher)

• 1-1/2 cups soft coconut macaroon cookie crumbs (Kosher for Passover)
• 2 Tbsp. butter or margarine, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. vanilla
• 1/2 tsp. grated lemon zest
• 2 eggs

1. Mix crumbs and butter.
2. Press onto bottom of greased foil-lined 8-inch square baking pan.
3. Mix cream cheese, sugar, lemon juice, vanilla and lemon peel with electric mixer on medium speed until well blended.
4. Add eggs; mix until blended.
5. Pour cream cheese mixture over crust.
6. Bake at 350F for 20 to 25 minutes or until center is almost set.
7. Cool.
8. Refrigerate until ready to serve.
9. Garnish with lemon slices and sweetened whipped cream.

cookie crumbs, butter, philadelphia cream cheese, sugar, lemon juice, vanilla, lemon zest, eggs

Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-lemon-cheesecake-bars-kosher-57150.aspx (may not work)