Nectarine Cheesecake Bars with Ginger Cookie Crust

 ■2 8-oz blocks of cream cheese, at room temperature

 ■1 cup sugar + 2 Tbsp, divided

 ■3 eggs

 ■3 nectarines

 ■lemon zest from one lemon (optional)

 ■1 tsp vanilla extract

 ■2 cups crushed ginger cookies (I used Whole Foods 365 Brand)

 ■6 Tbsp butter, melted

Preheat oven to 350.  Mix together the cookie crumbs, 2 Tbsp of sugar, and the butter.  Press into the bottom of a greased 9×13 pan and bake at 350 for 6-7 minutes.  Remove from oven.  Meanwhile, peel the nectarines with a paring knife and get all of the flesh off of the pit that you can – no need to make it look good.  Process the nectarines with 1/2 a cup of the sugar well.  In a mixer cream together the cream cheese and remaining 1/2 cup of sugar.  Add in the nectarine puree.  Add the eggs and vanilla and mix until very well combined, scraping the sides of the bowl if necessary.  Re-grease the sides of the pan with the ginger cookie crust and then pour the cheesecake batter into the pan.  Bake at 350 for 35-40 minutes until the cheesecake is set.  Let cool at room temperature and the refrigerate before serving.  Enjoy! 

Recipe Source: http://www.heathersdish.com/1/nectarine-cheesecake-bars-with-ginger-cookie-crust/