Lemon Cheesecake Bars

Lemon Cheesecake Bars 2 cups all-purpose flour 1/2 cup powdered sugar 1 cup (2 sticks) butter, softened 1 pkg. (8 oz.) cream cheese, at room temperature 2 large eggs 2/3 cup (5 fl.-oz. can) Evaporated Milk 1/2 cup granulated sugar 1 tablespoon all-purpose flour 1 tablespoon lemon juice 2 teaspoons grated lemon peel 1 teaspoon yellow food coloring (optional) 1 cup whipped cream or cool whip for top PREHEAT oven to 350° F. COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan. BAKE for 25 minutes. PLACE cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust. BAKE for additional 15 minutes or until set. Cool in pan on wire rack. Spread whipped cream over top; refrigerate. Cut into bars. Garnish as desired.