Lemon Cheesecake Bars

Spring has finally come to Georgia and the mostly-warm temperatures make me crave light and refreshing desserts (like I said, I'm on a dessert kick =)).

I found this one in an old Kraft Food & Family magazine which are great for easy desserts if you're like me and don't bake much (their dinner recipes leave a bit to be desired I think, but for a free magazine full of quick and easy recipes - I'm a fan).

I've only made this with lemon, but I imagine it's very versatile to add other flavors/toppings too.

Ingredients
2 cups graham cracker crumbs
1 ¼ cups sugar, divided
6 tbsp butter, melted
4 (8 oz) pkgs cream cheese, softened
1 cup sour cream
zest and juice from 2 lemons
4 eggs

Directions
Preheat oven to 325.

Mix graham cracker crumbs, ¼ cup sugar and butter and press into bottom of 13x9 pan.

Beat cream cheese and remaining sugar in large bowl until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.

Bake 40 min. or until center is almost set. Cool completely, refrigerate at least 4 hours.