1 and 1/2cupscrushed graham crackersapproximately 12 full sheets
1 and 1/2Tablespoonslight brown sugar
4Tablespoons(half a stick) unsalted buttermelted
4ouncescream cheesesoftened to room temperature
2large egg yolks
14ouncessweetened condensed milkfull fat
juice of one limeapproximately 2 teaspoons
zest of one lime
2/3cuppureed strawberriesapproximately 7-8 large berries
Preheat oven to 350ºF. Line an 8″ x 8″ or 9″ x 9″ baking pan with foil. Leave an overhang on the sides.
Spray with nonstick spray. Set aside.
In a food processor, pulverize graham crackers. Once crackers are a fine crumb, add brown sugar, ginger, and cinnamon. Pulse to blend. Pour mixture into a medium sized bowl and mix in melted butter.
Press mixture evenly into prepared baking pan, being sure to press firmly. Bake crust for 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand 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, lime juice, lime zest, and tequila and mix until combined. Add strawberries and beat again until completely incorporated.
Pour filling into crust and bake for 26-28 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. Squares can be stored covered in the refrigerator up to one week.
You may omit the tequila. Reduce baking time to 23-25 minutes.