Making the Graham Cracker Crusts

Preheat the oven to 350°F. Line a square 9″ baking pan with parchment paper.

In a bowl, mix together the graham cracker crumbs and brown sugar. Drizzle the melted butter into the graham crackers and stir them together with a fork until it’s evenly distributed. The mixtures should be clumpy and sticking together.

Dump the mixture into the baking pan and spread it evenly. Use the back of a large spoon or a measuring cup to press it into a flat layer.

Bake the graham cracker crust for 10 minutes, then let it cool completely before adding the filling.

The White Chocolate Lime Cheesecake Filling:

To make the White Chocolate Lime Cheesecake Bar filling, make sure that all of your ingredients are at room temperature and that the cream cheese is soft.

Squeeze the limes over a juicer until you have 1/3 cup. Melt the white chocolate in the microwave for 20 second increments until it melts, stirring after each to keep it from burning.

Use an electric mixer to beat the soft cream cheese and sugar together for 2-3 minutes, or until it’s fluffy with no lumps. Add the melted white chocolate and mix in completely. Scrape down the sides of the bowl with a rubber spatula to make sure all of the ingredients get blended into the mixture.

Mix in the eggs, vanilla, and lime juice until the mixture is smooth and cohesive. Sprinkle the flour and salt of the top of the cheesecake filling and stir it in until it’s well combined.

Bake the cheesecake bars at 350°F for 28-30 minutes, or until the center is set. Remove the cheesecake bars from the oven and allow them to cool completely, then refrigerate them for 3-4 hours, or until they’re completely chilled.

Use the parchment paper to remove the chilled cheesecake bars from the pan.With a sharp knife, cut them into fourths,  then cut in fourths the other way to make squares.

Store the cheesecake bars in an airtight container and refrigerate them. They will keep for up to a week in the refrigerator.