Crust
12 full-sheet graham crackers
6 Tablespoons unsalted butter, melted
1/4 cup granulated sugar
Filling
4 ounces cream cheese, softened to room temperature
4 large egg yolks
14-ounce can of sweetened condensed milk
1/2 cup lime juice
2 teaspoons lime zest (1or 2 limes)
Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper, leaving an overhang so you can easily lift the bars out of the pan. For the crust: In a food processor or blender, grind the graham crackers into fine crumbs. In a bowl, stir crumbs together with sugar. Add the butter until well blended. Press into the bottom of the lined pan. Bake the crust for 10 minutes and let cool a few minutes. For the filling: In mixing bowl, add cream cheese and with a hand mixer, beat until smooth. Beat in egg yolks. Add the condensed milk, lime juice and zest, beat until well combined. Pour over the crust and bake 18-20 until set. Remove from oven and cool on a rack for 30 minutes. Cover and cool in fridge 2-3 hours or overnight. When ready to serve, carefully lift the parchment out of the pan and cut into squares. Garnish with whipped cream if desired.