Ingredients
1½cupssoft coconut macaroon cookie crumbs
2tbspmargarine
2pkgphiladelphia® cream cheese
½cupsugar
½tsplemon zest
1tbspfresh lemon juice
½tspimitation vanilla
2eggs
Preparation
Heat oven to 350 degrees F. Mix cookie crumbs and margarine; press onto the bottom of an 8-inch square pan sprayed with cooking spray.
Beat cream cheese, sugar, lemon zest, juice, and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing after each just until blended. Pour over crust.
Bake for 20 to 25 minutes or until center is almost set. Cool completely. Refrigerate for 3 hours.
