Instructions

1. Preheat oven to 350 degrees and grease an 11 x 7 inch glass baking dish. Set aside
2. In a food processor, process flour through almonds. Pulse to combine.
3. Add butter and pulse until pea sized crumbs form.
4. Place into prepared glass dish, press down into an even layer.
5. Bake for 20-2 minutes or until lightly browned. Remove from oven and allow to cool completely.
6. Reduce oven temperature to 325 degrees
7. In a food processor or blender, combine yogurt through cream cheese. Once incorporated, add in eggs, one at a time and process until smooth.
8. Pour mixture over cooled almond crust and spread out evenly.
9. Bake in oven for 30 minutes or until top is set and no jiggly in the middle.
10. Cool completely and then place into refrigerator to cool for at least 3 hours.
11. Sweet Tea Caramel Sauce
12. Whisk heavy cream and iced tea powder in a medium bowl until tea is dissolved.
13. In a medium size skillet, over medium heat, add sugar and without stirring wait until liquefied and starting to brown about 5-7 minutes.*
14. Once sugar turns to a copper color, remove from heat and carefully add in your heavy cream tea mixture, whisking to combine.
15. Add the vanilla and stir until smooth.
16. Set aside and wait until cooled.
17. Store in mason jar, in refrigerator, for up to 1 month
18. To Serve
19. Cut Lemon cheesecake bars into 18 squares.
20. Place 1 square on a plate and top with desired amount of sweet tea caramel sauce. Enjoy!