Preheat oven to 350 degrees F. Line a 8x8 baking dish with foil and grease with cooking spray.
In a food processor, pulse the Graham crackers into crumbs. Add to a small bowl and mix in the melted butter with a fork until mixed well.
Pour the crumbs in the baking dish and press firmly into an even later. I use the back of my measuring cup to make the layer and to make it extra firm.
With an electric mixer, or stand mixer beat together the cream cheese, sugar, vanilla extract, lemon zest and juice until combined. Slowly add the eggs one at a time until it is incorporated into the mixture. Use a spatula to scrape down the sides of the bowl and continue to mix until batter looks light and fluffy.
Add the mixture on top of the Graham cracker crust and spread evenly.
Bake for 20-25 minutes until the center is almost set.
Let the cheesecake cool completely and place in the refrigerator to set and get firm for at least 2 hours. Once set, cut the bars with a sharp knife into bars. Enjoy with fresh berries on top or just how they are!