Margarita Cheesecake Bars

• Shortbread base:
• 1 1/2 sticks (3/4 cup) unsalted butter
• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon salt
• Cheesecake:
• 16 ounces cream cheese, softened
• 2 large eggs
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/4 cup lime juice
• 1 1/2 ounces tequila
• 1 1/2 ounces triple sec
• 1 tsp lime zest (1 lime)
• hot shortbread base

1. Preheat oven to 350u0b0F.
2. Shortbread base:
3. Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.
4. Cheesecake topping:
5. In a bowl whisk cream cheese until smooth. Whisk in sugar, cornstarch, lime juice, tequila, & triple sec. Whisk in eggs & zest. Evenly spread over hot shortbread and pour cream-cheese mixture over it. Bake in middle of oven until slightly puffed, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days.

shortbread, butter, flour, brown sugar, salt, cream cheese, eggs, sugar, cornstarch, lime juice, tequila, triple sec, lime zest, base

Taken from www.epicurious.com/recipes/member/views/margarita-cheesecake-bars-1260648 (may not work)