Cheesecake Lemon Bars

I LOVE lemon and cheesecake, but these just didn't mesh that well. I think doubling the lemon filling would've been a good idea, and they definitely need to chill overnight.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 3/4 cup unsalted butter, cut into cubes
• 4 eggs
• 1 1/2 cups white sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon lemon zest
• 1/2 cup lemon juice
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 2 eggs, beaten

Instructions:

1. Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
2. Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. 
3. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
4. Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
5. Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. 
6. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
7. Bake in the preheated oven until the filling is set, about 30 minutes.

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