• Preheat your oven to 350 degrees Fahrenheit. Press aluminum foil into a 9 inch square pan, and spray it lightly with nonstick spray.
• Crush your graham crackers using a food processor (or in a ziplock bag and pound with a mallet or rolling pin) till a fine crumb is formed.
• In a small bowl, combine your graham cracker crumbs, sugar, and butter. Stir together till the mixture is like wet sand.
• Press the graham cracker crumbs into the prepared baking pan.
• Bake in the preheated oven for 5 minutes.
• Allow to cool, while preparing the filling.

For the lemon cheesecake

• In a large bowl, beat your cream cheese until smooth, for about 1 minute (a stand mixer, or hand mixer works great).
• Add in the egg, flour, lemon juice, lemon zest and sugar. (Add 1 to 2 drops of yellow food coloring if you want yellow colored bars).
• Mix for 2-3 minutes until mixture is completely smooth.
• Pour mixture over crust and bake in oven for about 25-30 minutes until the middle inch or two is no longer jiggly.
• Allow to set at room temperature for 30 minutes. Cover and place in fridge for 3 hours, or overnight before slicing and serving.
• Top with whipped cream and fresh berries if desired.