Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and line it with parchment paper, leaving an overhang on the sides for easy removal.

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter for the crust. Press the mixture evenly into the bottom of the prepared baking dish.

In another mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Pour the cheesecake mixture over the crust in the baking dish, spreading it into an even layer.

In a separate bowl, whisk together the fresh lemon juice, lemon zest, granulated sugar, eggs, and all-purpose flour until well combined.

Carefully pour the lemon mixture over the cheesecake layer, spreading it evenly.

Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly.

Remove from the oven and let the bars cool completely in the baking dish on a wire rack.

Once cooled, refrigerate the bars for at least 2 hours or until firm.

Use the parchment paper overhang to lift the bars out of the baking dish. Cut into squares or bars.

Dust with powdered sugar before serving.