• Preheat oven to 350°F, and if you will want to remove bars from dish before slicing, line an 8x8-inch square baking pan with foil or parchment so the sides hang over the edges of the dish. If using foil, spray with nonstick cooking spray.

For the crust:

• In a medium mixing bowl, add all crust ingredients and stir together until completely combined.
• Press the crust mixture into the bottom of the baking pan. Bake crust for 10 minutes, then remove and lower oven heat to 325ºF. Let crust cool on a cooling rack.

For the cheesecake filling:

• Add cream cheese, sugar, and flour to a large mixing bowl and use an electric mixer with the paddle attachment to mix together until smooth, about 1 minute. Scrap the sides of the bowl as needed.
• Add the sour cream, eggs, vanilla and lemon juice and beat on low until just combined, about 1 minute. Do not over-mix. Contine to scrap the sides of the bowl as needed.
• Pour the cheesecake filling into the slightly cooled crust and smooth the surface. Cool oven to 325ºF. Bake for about 40 to 45 minutes or until the edges are set, the top is just starting to turn golden brown and the center is just about set and only has a bit of a wobble. Cool completely at room temperature (about 30 minutes) and then once cool, refrigerate for at least 4-6 hours, or overnight, before cutting into bars.
• To serve, use the overhang to lift bars out of pan and onto a cutting board. Use a sharp knife to cut into squares. I recommend wiping the knife clean with a damp cloth between slices. Serve with a dollop of cherry pie filling or fresh fruit and enjoy!