Preparation

• Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
• If starting with full graham crackers, grind them into fine crumbs using a food processor or by crushing them in a zip-top bag with a rolling pin. Combine graham cracker crumbs and sugar in a medium bowl and stir in melted butter. Press mixture into the bottom of the lined pan.
• Bake the crust for 10 minutes. Cool for a few minutes as you prepare the filling.
• Beat cream cheese on medium-high speed until smooth. Beat in egg yolks, then add sweetened condensed milk, key lime juice, and lime zest. Mix until combined and ensure there are no lumps.
• Pour the filling evenly onto the warm crust. Bake for about 18-20 minutes, or until the edges appear set and the center is slightly jiggly.
• Remove from oven and cool for 30 minutes at room temperature, then chill in the refrigerator for at least 2-3 hours.
• Lift parchment paper out of the pan, cut into squares, and garnish as desired.
• Bars stay fresh in an airtight container in the refrigerator for up to 5 days.