Lemon Cheesecake Bars

Makes 12 bars

Lemon Curd:
5     tablespoons unsalted butter, cut into pieces 
⅔ cup granulated sugar
        Finely grated zest of 1 lemon 
⅔ cup fresh lemon juice, from 4 to 5 lemons
2     large eggs
       Pinch kosher salt
Crust:
4     tablespoons unsalted butter, cut into pieces, plus extra
       for greasing the pan
1½ cups (about 5 ounces) gingersnap cookie crumbs
¼    packed cup light brown sugar
       Pinch kosher salt
Filling:
12  ounces cream cheese, cut into pieces
½    cup (4 ounces) sour cream
½    cup granulated sugar
2     large eggs, at room temperature
1½ teaspoons pure vanilla extract
       Finely grated zest and juice of 1 lemon

Nutritional information per serving:
Calories 330 (20% from fat) • carb. 35g • pro. 4g • fat 20g • sat. fat 11g chol. 111mg • sod. 250mg • calc. 66mg • fiber 0g

1. Make the lemon curd: Put the butter in a medium microwaveable
cup or bowl, and place in the Cuisinart® 3-in-1 Microwave AirFryer
Plus. Select Microwave, Butter Melt (A3) preset, and press Start.
Let cool slightly.
2. Add the sugar, lemon zest and juice, eggs, and salt, and whisk
vigorously to combine. Place the cup uncovered in the oven. Select
Microwave, and set the time for 4 minutes and the power level to High
(10P). Pause to whisk briskly every minute, until the mixture is just
thickened.
3. Continue to Microwave with the time and power set for 1 minute
30 seconds on Medium High (7P). Pause to whisk briskly every
30 seconds. The mixture should be thickened enough to coat the
back of a spoon. Add time if necessary. Let cool slightly. Strain
through a fine-mesh strainer. Cover the surface with plastic wrap,
and let cool at room temperature while you prepare the crust
and filling.
4. Make the crust: Lightly grease a 9-inch square baking pan, and
line with parchment paper, leaving an overhang on opposite sides.
Put the butter in a small microwaveable cup or bowl, place in the
Microwave AirFryer, and select the microwave preset A-3 to melt.
Let cool slightly.
5. Combine the cookie crumbs, brown sugar, and salt in the prepared
pan. Add the melted butter, and mix until crumbs are evenly
coated. Press into the bottom of the pan, then chill in the freezer
for 15 minutes. Once chilled, place in the oven on the Oven/AirFry
Pan. Bake on Oven/AirFry with the temperature set to 325°F and time
for 12 minutes. Pause to check at 10 minutes. The crust should be
lightly golden brown. Carefully remove from the oven and let cool
while you prepare the filling.
6. Make the filling: In a large bowl using a hand mixer, combine the
cream cheese and sugar until smooth. Add the sour cream, eggs,
vanilla, lemon zest, and lemon juice, and mix until no lumps are
visible. Scrape down the bowl as needed. Pour the batter over
the cooled crust.
7. Center onto the Oven/AirFry Pan. Fill the pan halfway with water.
Select Oven/AirFry, and set the temperature to 325°F and time for
20 to 25 minutes. Pause to check at 20 minutes. The filling should
be mostly set with a little jiggle. Turn the oven off, and let the
cheesecake sit for a few minutes with the oven door open.
Carefully transfer to a cooling rack, and let cool in the pan
for 30 minutes.
8. Spread the cooled lemon curd evenly over the cheesecake.
Let the cheesecake cool completely in the pan at room temperature.
Cover loosely with plastic wrap and refrigerate until firm, at least
4 hours and up to overnight. Use the parchment overhang to lift
the cheesecake out of the pan. Use a sharp knife to cut into bars.
Serve immediately