Lemon Cheesecake Bars...

So I asked for suggestions of yummy things to bake, and my friend Mary Ann suggested some type of yummy bar. So tada... here they are. (Full recipe is listed at the end of the post.)
Preheat your oven to 350 degrees. Take a 9"x9" square pan and line it with parchment paper. DO NOT SKIP THIS STEP. I promise you that you will regret it when you are spooning your "bars" out of the tin cause they stuck.
Mix the crust ingredients together until they form a dough.
Press the dough into the bottom of the pan. Put the pan in the oven for 15 minutes.
While the crust is baking, cream together the cream cheese, sugar and flour. (I used the same bowl for this that I made the crust in, and didn't even rinse it out, heck the ingredients are all getting baked together anyways.)
Add the eggs one at a time and mix on low.
Add sour cream and vanilla and mix on low for one minute.
Once the crust has baked for 15 minutes remove from oven and pour cheesecake filling on top. Smooth out the top with a spatula. Turn the oven down to 325 degrees and return the pan to the oven for 20 minutes. While this is baking, mix together all lemon filling ingredients in the same bowl you used to mix the cheesecake filling. Mix on medium speed for 2 minutes. After the 20 minutes of baking is complete, gently pour the lemon mixture on top of the cheesecake and return to the oven for 30 - 35 minutes until the center of the cheesecake is not too wobbly.
Remove the pan from the oven and let cool. This part is hard, it smells so yummy.

Remove the cheesecake from the pan and slice into bars. Look how easily the bars came out of the pan because of the parchment paper.
Then you can taste. Mmmm... I would recommend that you cut these bars small since they are extremely rich.
And look, all this yumminess was created only using these few dishes. Now if you know me you know I hate to do dishes, so this recipe gets bonus points for this.

Recipe

Crust:
11 T butter (softened)
1 1/3 C flour
2/3 C powdered sugar

Cheesecake Filling:
16 oz cream cheese
2/3 C sugar
1 T flour
2 eggs
2/3 C sour cream
1/2 t vanilla

Lemon Filling:
3 eggs
1 1/3 C sugar
4 T lemon juice
1 T lemon zest
4 T flour