Lemon Cheesecake Bars with Gingersnap Crust

Preheat oven to 350°.

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 350° for 14 minutes or until set. Cool on a rack.

Reduce oven temperature to 325°.

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 325° for 30 minutes or until almost set in the center. Remove pan from oven; place on a wire rack.

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.

BAKE A SECOND BATCH

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.