Lemon Cheesecake Bars

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Line a 13x9-inch baking dish with parchment paper.

Step 3 -In a food processor, add the wafer cookies and 1/4 cup of the granulated sugar and pulse until fine crumbs form.

Step 4 -Add 1/2 cup of the melted butter to the crumbs and pulse until combined.

Step 5 -Firmly press the crumbs into the bottom of the prepared baking dish.

Step 6 -In the bowl of a stand mixer with the whisk attachment, add the cream cheese, 3/4 cup of the sugar, 2 of the eggs, the lemon extract, and the zest from 1 lemon and beat until fluffy and smooth, about 3-4 minutes.

Step 7 -Pour the filling mixture over the crust.

Step 8 -In a bowl, use an electric hand mixer to beat the remaining butter and the remaining granulated sugar together for 2 minutes.

Step 9 -Add the remaining egg, the vanilla extract, and the remaining lemon zest to the butter mixture and beat until combined.

Step 10 -Add the baking powder, the salt, and the flour to the cookie dough and beat until fully blended.

Step 11 -Fold the white chocolate morsels into the cookie dough.

Step 12 -Scoop the cookie dough by the spoonful onto the top of the filling layer.

Step 13 -Use your fingertips to gently spread out the cookie dough until the surface is covered.

Step 14 -Bake the lemon cheesecake until lightly browned, but the center is still jiggly, about 30-35 minutes.

Step 15 -Allow the lemon cheesecake to cool completely.

Step 16 -Refrigerate the lemon cheesecake for at least 4 hours and up to overnight.

Step 17 -Slice the lemon cheesecake into bars and serve cold.