Lemon-Cream Cheese Cookie Bars

Heat oven to 350° F. Press 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies evenly in bottom of ungreased 13 x 9-inch pan.

In large bowl, beat 3 packages (8 oz each) cream cheese, softened, and 1/2 cup sugar with electric mixer on medium speed until blended. Add 3 eggs, one at a time, beating on low speed after each, just until blended. Spread cream cheese filling in pan over cookie dough.

Place 1 cup lemon curd in small resealable food-storage plastic bag; seal bag. Cut off small bottom corner of bag. Squeeze lemon curd on cream cheese mixture in 5 thick lines going the length of the pan. Use knife to pull all of lemon curd lines from top to bottom (side to side) through cream cheese mixture at 1-inch intervals.

Bake 55 to 60 minutes or until filling is set in center. Remove from oven to cooling rack. Cool 30 minutes. Refrigerate at least 1 hour 30 minutes.

To serve, cut into 6 rows by 3 rows. Store covered in refrigerator.