10 graham crackers or about 2 cups crushed
1 stick unsalted butter, melted
3 tablespoons packed light brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 blocks (8 ounces each) cream cheese, softened
2/3 cup granulated sugar
2 large eggs, room temperature
1/4 cup sour cream
1/4 cup fresh lemon juice
Zest from 2 lemons
1 teaspoon vanilla extract
Preheat oven to 325 degrees.
Line an 8-inch square baking pan with aluminum foil, allowing excess to hang over the edges. Grease foil.
Process graham crackers in food processor to fine crumbs. Add in butter, brown sugar, flour, salt; pulse to incorporate. Spoon crumbs into prepared pan and press into an even layer. Bake 8 to 12 minutes until just starting to brown. Remove from oven. Use a mixer and beat cream cheese and sugar together. Beat in the eggs, one at a time, until completely combined. Beat in the sour cream, lemon juice, zest and vanilla until combined. Pour the filling over the crust. Bake the bars until the edges are set but the center still jiggles slightly, 35 to 40 minutes. Let the bars cool completely in the pan, about 2 hours, then cover with foil and refrigerate until chilled, at least 3 hours. Remove bars from pan using foil and cut into squares and serve.