Lemon Cream Cheese Bars, with Recipe

I have a BUNCH of Cream Cheese I need to get to using. The first recipe I made with it was Lemon Bars, from KraftFoods.com. It wasn't quite what I was looking for- but the guys smashed it so that's what counts. =-)

Lemon Bars

2

cups  graham cracker crumbs

1/2

cup  butter, melted

2

Tbsp.  sugar

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1

can  (14 oz.) sweetened condensed milk

2

 egg yolks

1

Tbsp.  zest and 1/2 cup juice from 2lemons

1-1/2

cups  thawed COOL WHIP Whipped Topping

1

cup  fresh raspberries

HEAT oven to 325ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and sugar until blended; press onto bottom of prepared pan. Bake 10 min.

MEANWHILE, beat cream cheese with mixer until creamy. Gradually beat in milk. Add egg yolks; mix well. Blend in lemon zest and juice; pour over crust.

BAKE 20 to 22 min. or until center is set. Cool completely. Refrigerate 2 hours.

USE foil handles to remove dessert from pan before cutting into bars. Serve topped with COOL WHIP and raspberries.