Key Lime Bars with Gingersnap Cookie Crust

CRUST
2 cups finely crushed *crunchy* gingersnap cookies (or graham crackers)
3 Tablespoons salted butter, melted


FILLING
4 ounces cream cheese, softened to room temperature
4 large egg yolks
14-ounce can of sweetened condensed milk (not fat free)
1/2 cup key lime juice or 1/4 cup lemon juice & 1/4 cup lime juice
2 teaspoons lime zest (about 1 lime)


DIRECTIONS:
1.Preheat the oven to 350F degrees. Lightly spray 9x9 pan with nonstick spray.
2.Crust: Pulverize the crunchy gingersnap cookies into a fine crumb with a food processor. Pour into a medium sized bowl and mix with the melted butter.
3. Press crust firmly and evenly into the prepared baking pan. Bake the crust for 10 minutes as you make the filling.
4. Filling: In a large bowl using a handheld mixer, beat the cream cheese on high speed until smooth.
5. Beat in the egg yolks, scraping down the sides as needed.
6. Beat in the sweetened condensed milk, lime juice, and lime zest until combined.
7. Pour into the warm crust. Bake for 15-18 minutes, or until the edges of the bars begin to brown.
8. Allow the bars to cool at room temperature in the pan on a wire rack. Once cooled, place the the refrigerator to chill completely, at least 2 hours.