• Cooking Time: 25
• Servings: 24
• 30 ginger snaps, finely crushed
• 2 pkg. (8 0z.) cream cheese, softened
• 2/3 c. sugar
• Grated peel and juice from one lemon
• 2 eggs
• 2/3 c. apricot preserves

1. Preheat oven to 350. Sprinkle cookie crumbs evenly onto bottom of greased 13 x 9 baking pan; set aside.
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
3. Add lemon peel and juice; mix well.
4. Add eggs, 1 at a time, mixing just until blended after each addition.
5. Pour over crumbs in pan.
6. Bake 25 minutes or until center is almost set; cool completely.
7. Spread preserves evenly over cheesecake.
8. Refrigerate at least 1 hour or until chilled.
9. Cut into 24 bars to serve. Store leftovers in refrigeration.
10. Note:I did add a couple of tablespoons of melted butter to the ginger snaps and pressed them in the pan. It seemed to make the crust a little less crumbly and cleaner to get out of the pan.

I found this recipe on a box of ginger snaps. My daugter's favorite dessert flavor is lemon (I don't know how that happened, chocolate rules!)She also loves ginger snaps, so this was a winner with her.