Key Lime Pie Cheesecake Bars

Preheat oven to 350°F. Line a 9-by-13-inch metal baking pan with parchment paper, leaving a 1-inch overhang on 2 sides.

Process 1½ cups graham crackers in a food processor until finely ground, about 15 seconds. Transfer the crumbs to a medium bowl. Add ¼ cup sugar, 4 tablespoons butter and ¼ teaspoon salt; stir to coat until the mixture resembles wet sand. Transfer to the prepared baking pan; press evenly into the bottom of the pan. Bake until fragrant and golden brown, 10 to 12 minutes. Let cool while preparing filling.

Reduce oven temperature to 300°F. Rinse and dry the food processor bowl. Process 3 (8-ounce) packages cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl and add 2 (4.4-ounce) containers skyr; process until combined, about 20 seconds. Add 1 cup Key lime juice, ¾ cup condensed milk and 1½ tablespoons cornstarch; pulse until just combined and smooth, about 30 pulses, stopping to scrape the sides of the bowl and stirring as needed. Add 3 eggs, 1 at a time, pulsing between each addition until just combined.

Pour the filling into the graham cracker crust. Bake until just set but still slightly jiggly, about 40 minutes. Let cool for 1 hour. Refrigerate, uncovered, for at least 4 hours or up to 12 hours.

Remove the cheesecake from the pan using the parchment overhang as handles; place on a cutting board or platter. Cut into 15 (2 1/2-by-2 3/4-inch) bars. Garnish with lime zest and lime slices, if desired. Recipe developed by Marianne Williams