Lemon-Ginger Cheesecake Bars

Ingredients

• 0.7 cup apricot preserves 
• 2  eggs 
• 30  gingersnaps crushed finely
• 1  peel and juice from lemon grated
• 16 oz philadelphia neufchatel cheese softened
• 0.7 cup sugar 

Equipment

• bowl
• frying pan
• oven
• baking pan
• hand mixer

Directions

1. Preheat oven to 350F.
2. Sprinkle cookie crumbs evenly onto bottom of greased 13x9-inch baking pan; set aside.
3. Beat Neufchatel and sugar in large bowl with electric mixer on medium speed until well blended.
4. Add lemon peel and juice; mix well.
5. Add eggs, 1 at a time, mixing just until blended after each addition.
6. Pour over crumbs in pan.
7. Bake 25 minutes or until center is almost set; cool completely.
8. Spread preserves evenly over cheesecake. Refrigerate at least 1 hour or until chilled.
9. Cut into 24 bars to serve. Store leftover bars in refrigerator.