Ingredients

• Crust


• 1 3/4 cups all-purpose flour
• 1/4 cup graham cracker crumbs
• 1/2 cup powdered sugar
• 1 cup (2 sticks) butter, softened


• Filling
• 1 8 oz. package cream cheese, at room temperature
• 2 eggs
• 1 5-oz. can evaporated milk (2/3 cup)
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons lemon zest (grated lemon peel) - optional


• Topping
• 1 cup sour cream
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350° F.

In a medium mixing bowl, whisk together flour, graham cracker crumbs and powdered sugar. Cut sticks of butter in half lengthwise, then cut each half into 1/2-inch slices and add to flour mixture. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Press mixture onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan and bake for 25 minutes.


While crust is baking, place cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, and lemon zest in a blender container. Cover and blend until smooth. Pour mixture into partially baked crust, then return to oven and bake for an additional 15 minutes or until cheesecake mixture is set. Place baked cheesecake on a wire rack and allow to cool.


In a small mixing bowl, combine sour cream, sugar and vanilla and stir until smooth and well combined. Once cheesecake mixture has cooled, spread sour cream mixture evenly over top of cheesecake. Refrigerate until chilled. Cut into 15-18 bars. Decorate with small amounts of lemon zest on each bar, if desired.