Lemon Ginger Cheesecake Bars

Lemon-Ginger Cheesecake Bars Prep Time: 15 min Total Time: 1 hr 40 min Makes: 24 servings, 1 bar each

30 NABISCO Ginger Snaps, finely crushed 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened 2/3 cup sugar Grated peel and juice from 1 medium lemon 2 eggs 2/3 cup apricot preserves

PREHEAT oven to 350°F. Sprinkle cookie crumbs evenly onto bottom of greased 13x9-inch baking pan; set aside. BEAT Neufchatel cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lemon peel and juice; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crumbsin pan. BAKE 25 minutes or until center is almost set; cool completely. Spread preserves evenly over cheesecake. Refrigerate at least 1 hour or until chilled. Cut into 24 bars to serve. Store leftover bars in refrigerator.