Lemon Bars revisited

I posted a recipe on Lemon Bars awhile ago, but here it is again, this time with photos. Thanks Ner (from New York) who gave me this recipe. She had been doing this since college and got the recipe from a friend. This uses no real lemons but lemon cake mix and lemon extract! Anyways, it's usually a crowd favorite so here it is again (Next time, I'll try a different lemon bar recipe using the real thing).

Lemon Cheesecake Bars

Ingredients:
1 box of Lemon Cake Mix (use the kind that has pudding in the mix, Betty Crocker, Duncan Hines or whatever)
1/3 cup oil
1/3 cup sugar
2 eggs
1 block of softened cream cheese (I used the lower fat one, the Neufchatel, like it really makes a difference!)
1/2 tsp lemon extract

Directions:

Dump the lemon cake mix in a bowl.
Add 1 egg
Add 1/3 cup oil

Mix until crumbly
Reserve 1 cup of crumb mix in separate bowl
Spread remaining crumbly mix into 9 x 13 cake pan (preferable non-stick)
Bake at 325 F for 12-15 minutes

Here are my "reserved" cake mix crumbs. I did a double recipe, hence the two bowls.

Meanwhile, in another bowl:

Mix the other egg, 1/3 cup sugar, block of cream cheese and 1/2 tsp of lemon extract until smooth (not pictured). Pour and spread this mixtures on top of the already baked crust. I need an offset spatula for this!

Sprinkle the reserved crumbs on top of the lemon cheesecake topping
Bake an additional 10-12 minutes at 325 F.

Bake an additional 10-12 minutes at 325 F.

This is what your lemon bars should like like when you're done. You can see the cut I made in the middle...