1. Preheat oven to 350F. Line a 9×13 inch pan with parchment paper.

2. In a large bowl or food processor, add ingredients for crust. Pulse to combine, or mix to combine, until all crumbs are moistened. Pour the crust into your prepared 9×13 inch pan. Use the bottom of a glass to evenly press down the graham cracker crumbs along the bottom

3. Bake the crust in the preheated oven for 7 minutes. Remove and allow to cool while you make the cheesecake filling.

4. Reduce the oven temperature to 325F.

5. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and handheld mixer, add the cream cheese, sour cream and sugar. Beat until light and fluffy. Add in the lemon zest and juice and heavy cream. Beat until combined. Add in the eggs, one at a time and mix just until combined.

6. Pour the cheesecake filling into the cooled crust.

7. Bake in 325F oven for 40-42 minutes. Baking longer, the cheesecake has tendency to crack. The edges should be set and firm, while the center will be slightly wobbly. Allow the cheesecake to cool at room temperature for 1 hour, then place in the refrigerator and allow to chill 4 hours, or overnight. After 4 hours if you plan to chill overnight, cover with plastic wrap.

8. Use the parchment paper to lift the cheesecake bars out of the pan. Cut the cheesecake into 12 bars. You can run your knife under hot water in between each cut for smoother, cleaner cuts.

9. Store leftovers in an airtight container for up to 5 days.