1-First, preheat your oven to 350ºF (177ºC) and line an 8×8 baking pan with foil, spraying it with nonstick spray for easy cleanup. Combine the 1 ½ cups graham cracker crumbs, 5 tablespoons melted unsalted butter, and ⅓ cup granulated sugar; press the mixture into the pan and bake for 10 minutes, then let it cool.

2-Next, reduce the oven temperature to 300ºF (149ºC) and beat the 16 ounces cream cheese until smooth, then add the ¾ cup granulated sugar, 1 tablespoon lemon zest, ⅓ cup fresh lemon juice, and 1 teaspoon vanilla extract, mixing until combined.

3-Gently fold in the lightly beaten large egg with a spatula to keep the mixture airy. Pour the filling over the cooled crust and bake for 30-35 minutes, or until the edges are firm but the center is still jiggly.

4- Allow the bars to cool completely in the pan, then refrigerate for at least 8 hours to set.

5-Finally, lift the bars out of the pan, cut into squares, and dust with confectioners’ sugar if desired for a finishing touch.