Everyone had a fit about this recipe, especially my husband who loves cheesecake. The crust is like a shortbread and very buttery tasting. One thing I did that I won't do next time is I pressed the crumb mixture down in the pan pretty hard, making it harder to remove the bars when they were done. Once I got them out, though, they were fantastic! Another thing I'll do is cook them just a tad longer, maybe 5 minutes. They were a little soft unless I kept them refrigerated until right before serving. Not much of a problem, though, since they disappeared so quickly!! This one is a keeper for sure!
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Everyone had a fit about this recipe, especially my husband who loves cheesecake. The crust...