Directions

1. 1. Note: If you'd like a more tart lemon flavor, increase the lemon peel to one tablespoon. To make lemon blueberry cheesecake bars, stir in one cup dried blueberries after beating the two eggs into the cream cheese mixture. Continue as directed.
2. 2. Heat oven to 350 degrees F. Beat cake mix, butter and one of the eggs in large bowl with electric mixer on low speed until crumbly; reserve one cup. Press in bottom of ungreased rectangular pan, 13 by 9 by 2 inches.
3. 3. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth, or mix with spoon. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate.
4. 4. Beat remaining two eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. Bake for about 25 minutes or until set. Let cool completely.
5. 5. Spread with reserved cream cheese mixture. Refrigerate until firm.
6. 6. Cut into bars and store covered in refrigerator.