Preparation Steps

• Preheat your oven to 325°F (163°C). Line a 9x13 inch baking pan with parchment paper, allowing the paper to hang over the sides. This will make it easier to remove the bars from the pan later.
• In a medium bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Mix until well combined, then press firmly into the prepared pan to form the crust.
• Bake the crust in the preheated oven for 10 minutes. Remove from oven and let cool while preparing the filling.
• In a large bowl, beat the cream cheese with a hand mixer until smooth. Add 1 cup of sugar and flour, and mix until well combined.
• Add the eggs, one at a time, mixing on low speed after each addition. Mix in the lemon zest, lemon juice, vanilla extract, and salt until well combined.
• Pour the cheesecake filling over the cooled crust and spread evenly.
• Bake for 30-35 minutes or until the center is set but still jiggles slightly. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 3 hours or until firm.
• Once chilled, use the parchment paper to lift the bars out of the pan. Cut into squares and serve.