These cheesecake bars will definitely be a shining star at the potluck this summer.
Cook over medium-low, whisking constantly, until slightly thickened, about 3 minutes.
Pour through a fine mesh strainer into a heatproof bowl, discarding solids.
Credit:Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Audrey Davis
Stir in zest; chill 1 hour.
Meanwhile, prepare the Crust: Preheat oven to 350F.
Line a 13- x 9-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides.
Stir together crumbs, melted butter, and sugar in a medium bowl until combined.
Press on bottom and 12 inch up sides of prepared pan.
Bake in oven until Crust begins to brown, about 10 minutes.
Transfer to a wire rack to cool slightly, about 15 minutes.
Reduce oven temperature to 325F.
Add sour cream, eggs, and vanilla, beating on medium speed until smooth, about 2 minutes.
Pour cream cheese mixture over Crust.
Bake at 325F until Filling is almost set but jiggles slightly in center, 35 to 40 minutes.
Transfer to a wire rack, and cool 1 hour.
Refrigerate until well chilled, about 4 hours.
Using the parchment paper overhang, lift cheesecake out of pan.
Cut into 16 (214- x 314-inch) bars, and serve.
