• Preheat oven to 375° F. Line a 9” x 13” with parchment paper (or grease it well).

Make the crust:

• Combine the flour, sugar, ground ginger, and salt in a medium bowl. Stir to combine.
• Add the melted butter, mixing until crumbs form. You can work your fingers in the mix to help.
• Add the crumbs to the lined baking pan, pressing as you go, making an even layer on the bottom.
• Chill the crust in the refrigerator for about 10 minutes before baking.
• Bake the crust for 10 minutes until it's just starting to get lightly brown around the edges.
• Reduce oven temperature to 325° F.

Make the filling:

• In a large bowl, add the room temperature cream cheese and beat on medium until it's very soft.
• Add the sugar, ginger, and lemon zest and beat together until smooth.
• Add the lemon juice and continue to beat on medium until completely mixed in.
• Add the eggs, one at a time. Beat well on low after each one is added.
• Once the batter is very smooth, pour the filling over the baked crust. Be sure to push it into the corners so its even.
• Bake the lemon cheesecake bars for 35-40 minutes. It should be getting slightly brown around the edges and jiggling a bit in the middle.
• Allow the cheesecake to cool for 30 minutes. Then place in the refrigerator to cool completely before cutting and serving.