- 1 1/2 cups soft coconut macaroon cookie crumbs
- 2 tablespoons margarine, melted
- 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon imitation vanilla
- 2 eggs
- Preheat oven to 350 degrees F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan.
- Beat cream cheese, sugar, lemon zest, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating just until blended after each addition. Pour over crust.
- Bake 20 to 25 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Cut into bars to serve. Store leftover bars in refrigerator.