Lemon Bar Cheesecake Brownie

Lemon Bar Crust

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1/4 cup lemon juice
• 1 tablespoon lemon zest

Cream Cheese Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Fudge Brownie Topping

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour

Directions

1. Preheat the oven to 350°F. Grease an 8-inch springform pan.
2. To make the crust, combine all crust ingredients in a bowl and mix together until a dough forms. Press the dough into the bottom of the prepared pan.
3. Bake the crust for 15-18 minutes until golden brown. Let cool for 10 minutes.
4. To make the filling, beat the cream cheese and sugar together with an electric mixer until smooth and creamy. Add the eggs, one at a time, not over beating. Stir in vanilla extract.
5. Pour the filling over the cooled crust and spread it evenly.
6. Bake for 25-30 minutes, until the filling is set.
7. To make the brownie topping, in a large bowl, mix together the melted butter, sugar, cocoa powder, salt, and vanilla extract. Add in the eggs one at a time, mixing well after each addition. Stir in the flour until well combined.
8. Pour the brownie batter over the cheesecake layer, spreading it evenly to the edges.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
10. Cool completely in the pan on a wire rack. Chill in refrigerator for at least 2 hours before serving.

Enjoy your delicious Lemon Bar Cheesecake Brownie!