• Preheat oven to 325° and line a 13 x 9 in pan with foil extending the ends over the sides.

For The Graham Cracker Crust

• Mix graham cracker crumbs, sugar and melted butter together.
• Press into prepared pan evenly, bake for 10 -12 minutes, remove and let cool completely.

For The Lemonade Cheesecake Filling

• In a large bowl, beat cream cheese until smooth and creamy, about 2-3 minutes.
• Add lemonade concentrate and lemon zest. Beat until blended.
• In a medium bowl, beat evaporated milk and instant pudding mix for 2 minutes until thick.
• Combine thick pudding mixture into cream cheese mixture and beat until well combined.
• Spoon cheesecake mixture over graham cracker crust, cover and chill for 4+ hours.

For The Lemon Glaze

• In a small sauce pan over low/medium heat, whisk together eggs, sugar, lemon zest and lemon juice until combined. Add butter to pan and continue stirring constantly.
• Mixture will thicken and will be done when the lemon glaze mixture sticks to the back of a metal spoon.
• Remove from heat, let cool then cover and chill in fridge for about an hour.
• Spoon lemon glaze over lemonade cheesecake.
• Remove cheesecake from pan, by foil handles, cut into bars and enjoy.