Tangy Lemon Cheesecake Bars

Classic lemon squares can contain 36 grams of sugar per slice. We sprinkle our cheesecake with a rich filling, reducing the sugar content to just 6 grams per bar, which gives the citrus notes a glow.
Preheat the oven to 350 degrees.To make the cake, spoon the flour into a dry measuring cup; flatten with a knife. Place the flour, almonds, powdered sugar, butter, and 1/4 teaspoon salt in a food processor; beat until the almonds are finely ground. Add the butter; beat until the mixture resembles coarse flour. Pour the mixture into an 11-inch x 7-inch glass baking dish coated with cooking spray. Spread the mixture evenly, tightly, but without tamping (this will make the cake dense). Bake at 350 ° for 23 minutes or until they are lightly browned. Remove from the oven; cool completely.Reduce the oven temperature to 325 degrees.To prepare the filling, rinse the food processor and wipe it dry. Place the yogurt and the following 6 ingredients (via cream cheese) in a food processor; beat until smooth. Add the eggs; beat until smooth. Pour the mixture over the cake, spreading it evenly. Bake at 325 degrees for 30 minutes or until cooked through.Cool completely on a wire rack. Cover and refrigerate for 3 hours or until they cool.