Lemon Cheesecake Bars With Gingersnap Crust

• CRUST:
• 25 gingersnaps (about 6 1/2 ounces)
• 2 teaspoons cornstarch
• 2 tablespoons butter, melted
• 1 teaspoon grated peeled fresh ginger
• Baking spray with flour
• FILLING:
• 8 ounces 1/3-less-fat cream cheese, softened
• 4 ounces fat-free cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 2 large eggs
• 1/4 cup light sour cream
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• TOPPING:
• 1/3 cup sugar
• 1/2 teaspoon grated lemon rind
• 1/3 cup fresh lemon juice
• 2 teaspoons cornstarch
• 2 large egg yolks
• 1 teaspoon butter

1. Preheat oven to 350u0b0.
2. To prepare crust, place cookies and 2 teaspoons cornstarch in a food processor; process until finely ground. Add 2 tablespoons butter and ginger; process until moist crumbs form. Press mixture into bottom of a 9-inch square metal baking pan coated with baking spray. Bake at 350u0b0 for 14 minutes or until set. Cool on a rack.
3. Reduce oven temperature to 325u0b0.
4. To prepare filling, place cream cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Add 1/2 cup sugar, vanilla, baking powder, and salt; beat at low speed until well combined. Add eggs, 1 at a time, beating well after each addition. Add sour cream, 1/2 teaspoon rind, and 1 tablespoon juice; beat until combined. Pour cheese mixture into prepared pan. Bake at 325u0b0 for 30 minutes or until almost set in the center. Remove pan from oven; place on a wire rack.
5. To prepare topping, combine 1/3 cup sugar, 1/2 teaspoon rind, 1/3 cup juice, 2 teaspoons cornstarch, and yolks in a small saucepan, stirring with a whisk until smooth. Place pan over medium-low heat; cook 5 minutes or until mixture bubbles and thickens, stirring constantly with a whisk. Remove pan from heat; add 1 teaspoon butter, stirring until butter melts. Spread topping over warm cheesecake. Cool completely on a wire rack. Cover and refrigerate overnight.
6. BAKE A SECOND BATCH
7. Mix up a double batch and bake off two pans of these bars at once. Place pans on the same (middle) rack of the oven. Hand-deliver the delicate bars, packed in a single layer in a box that doesn't allow them to slide around. Keep bars chilled by placing the closed box in a slightly larger box with chill packs and padding.

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Taken from www.myrecipes.com/recipe/lemon-cheesecake-bars-0 (may not work)