Cheesecake Lemon Bars

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 3/4 cup unsalted butter, cold and diced into small cubes
• 1 1/2 cups granulated sugar
• 1 Tbsp all-purpose flour
• 1 1/2 Tbsp lemon zest
• 1/2 cup lemon juice
• 4 large eggs
• 2 pkgs. cream cheese, softened well
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1 cup sour cream
• 4 Tbsp powdered sugar

Directions

1. Heat the oven to 350 degrees. Butter a 13 by 9-inch baking dish and put it aside. For the shortbread layer, whisk the flour, powdered sugar and salt in a mixing bowl. Cut in the cold butter with a pastry cutter or fork until the mixture looks crumbly and coarse.
2. Transfer the crust mixture to the buttered dish, then press and smooth it into an even layer. Bake until the crust is set, about 15 – 18 minutes. Leave it to cool a bit while you make the fillings.
3. For the lemon layer, whisk the sugar with the flour in a mixing bowl. Add the lemon zest, lemon juice and eggs, then whisk until everything is fully combined. Set this aside.
4. For the cheesecake layer, beat the cream cheese and granulated sugar in a mixing bowl with an electric hand mixer on low speed until smooth, about 30 seconds. Beat in the eggs one at a time, adding the vanilla along with the second egg. Mix in 1/4 cup sour cream. Tap the bowl on the counter about 10 times to bring up any big air pockets.
5. Pour the lemon filling over the crust. Spoon the cheesecake filling over the lemon layer in an even drizzle, taking care to distribute it across the surface; the layers will settle into place as they bake. Skim away any visible air bubbles.
6. Carefully smooth the cheesecake filling into an even layer. Bake at 350 degrees until the filling has just a slight wobble, about 29 – 33 minutes. Take the pan out of the oven and cool at room temperature for 45 minutes, then move it to the refrigerator and chill for at least 2 hours.
7. For the sour cream layer, whisk the sour cream and powdered sugar together in a small mixing bowl. Spread it evenly over the chilled bars.
8. Cut the bars into squares. Store them in an airtight container in the refrigerator.