• Preheat the oven to 350ºF (177ºC).
• Line an 8″ x 8″ or 9″ x 9″ baking pan with foil. Leave an overhang on the sides and spray with nonstick spray. Set aside.

GRAHAM CRACKER CRUST

• In a small bowl, blend the graham cracker crumbs, brown sugar, ginger, and cinnamon. Pour in the melted butter, and then mix to combine.
  2 cups (170g) graham cracker crumbs, 1 and ½ Tablespoons (18g) brown sugar, ¼ teaspoon ground ginger, ¼ teaspoon ground cinnamon, 4 Tablespoons (57g) unsalted butter
• Press the mixture evenly into prepared baking pan, being sure to press firmly. Bake the crust for 10 minutes.

KEY LIME FILLING

• In the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a handheld mixer, beat cream cheese on high until smooth. Beat in egg yolks one at a time, scraping down the sides as necessary. Beat in sweetened condensed milk, Key lime juice, and lime zest and mix until combined.
  4 ounces (115g) block cream cheese, 2 large egg yolks, 1 14-ounce can (397g) sweetened condensed milk, ½ cup (120g) Key lime juice, zest of one lime
• Pour filling into prepared crust and bake for 23-25 minutes. Edges should just start to brown and middle should no longer be jiggly. Allow pan to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 2 hours, or in the freezer for 1 hour.
• When bars are completely chilled, lift out of the pan using foil overhang and cut into squares. Bars can be stored covered in the refrigerator up to 1 week.