• Preheat oven to 350ºF (177ºC). 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.

CRUST

• 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.
  1 and ½ cups (150g) crushed graham crackers, 1 and ½ Tablespoons (19g) light brown sugar, ¼ teaspoon ground ginger, ¼ teaspoon ground cinnamon, 4 Tablespoons (57g) unsalted butter
• Press mixture evenly into prepared baking pan, being sure to press firmly. Bake crust for 10 minutes.

FILLING

• 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.
  4 ounces (113g) cream cheese, 2 large egg yolks, 14 ounces (397g) sweetened condensed milk, juice of one lime, zest of one lime, 3 Tablespoons (45mL) tequila, ⅔ cup (111g) pureed strawberries
• 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.