1 1/2 Cups crumbled soft coconut macaroon cookies (I use graham cracker crumbs)
2 Tbsp. margarine, melted
2 pkg (16 oz.) cream cheese, softened
1/2 C sugar
1/2 tsp lemon zest
1 tbsp lemon juice
1/2 tsp vanilla
heat oven to 350F. Mix cookie crumbs and margarine; press onto bottom of 8-inch square pan sprayed with cooking spray. Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing after each just until blended. Pour over crust; bake 20-25 minutes or until center is almost set. Cool completely; refrigerate 3 hours.