4 hr 35 min
FOR THE CRUST
3/4 cup graham cracker crumbs (about 6 full graham cracker sheets)
3 Tablespoons unsalted butter, melted
FOR THE CHEESECAKE
2 8-ounce packages reduced fat cream cheese (Do not use fat free.) at room temperature
1/2 cup granulated sugar
1/4 cup plain not-fat Greek yogurt, at room temperature
2 large eggs
2 teaspoons pure vanilla extract
zest of 1 lemon
1 teaspoon fresh lemon juice
freshly sliced strawberries or fresh raspberries
Place a rack in the center of your oven and preheat the oven to 350 F degrees. Line an 8x8-inch baking pan with aluminum foil, allowing some of the foil to hang over the sides. Set aside.
Prepare the Crust
Break the graham cracker sheets into a food processor or blender. Process until the crackers are fine crumbs, then transfer to a medium bowl. Drizzle with melted butter, stir together so that the crumbs are evenly moistened, then press into the bottom of the foil-lined pan. Bake for 8 minutes. Remove from the oven and let cool as you prepare the filling. Reduce the oven temperature to 325 degrees F.
Prepare the Filling
In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat the softened cream cheese for one full minute, then beat in the sugar for 3 additional minutes, until smooth and creamy. Beat in the eggs, one at a time, fully combining between each and scraping down the sides of the bowl as necessary Beat in the vanilla extract, lemon zest, and lemon juice.
Once the crust has cooled, spoon the pie filling over the crust and spread as evenly as you can. Spoon the cheesecake batter into the crust and smooth out the top.
Bake in a 325 degree oven for 30 to 40 minutes, until the filling is set but still soft in the center. Remove the bars from the oven and let cool at room temperature for 30 minutes. Refrigerate until completely cooled, at least 3 hours.
Just before serving, lift the cheesecake out of the pan using the foil. Top with sliced blueberries, strawberries, and or/raspberries. Cut into squares and enjoy.