Line an 8" square pan with foil; spray with non stick cooking spray. Preheat your oven to 350°.

For the crust, mix together the graham cracker crumbs, sugar, and melted butter in a small bowl. Press into the bottom of the pan. Bake for 8-9 minutes.

While crust bakes, prepare filling. Beat cream cheese in a mixing bowl with a hand blender until it is smooth and creamy.

Slowly beat in the sweetened condensed milk, scraping the sides of the bowl with a spatula often.

Add the lime juice, zest, and egg yolks; beat on low just until smooth. Pour over the crust.

Bake for another 15-17 minutes at 350° until the edges are set. The center may be slightly jiggly, but it shouldn't appear runny.

Let cool for 20-30 minutes, then refrigerate for 3 hours.

For topping, beat cream in a cold bowl until soft peaks form. Add powdered sugar and vanilla and beat until stiff peaks form.

Just before serving, add whipped cream on top of each bar. I used a piping bag and 1M star tip.