Lemon-Cheesecake bars

Recipe:

• 1 1/2 cups of Organic Unbleached All-Purpose Flour
• 1/2 cup of Confectioner’s Sugar
• 3/4 cup Organic Unsalted Butter, cut into cubes
• 4 Farm Fresh Eggs
• 1 1/2 cups of Organic Cane Sugar
• 1 Tbsp. Organic Unbleached All-Purpose Flour
• 1 Tbsp. Organic Lemon Zest
• 20 drops of dōTERRA Lemon Essential Oil
• 2 (8 ounce) Packages of Cream Cheese – softened
• 1/2 cup of Organic Cane Sugar
• 1/2 cup of Honey Granules
• 2 Farm Fresh Eggs – beaten

Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9×13-inch baking dish.
Whisk together 1 1/2 cup flour and confectioners’ sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon essential oil in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended.

Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
Bake in the preheated oven until the filling is set, about 30 minutes.