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Ingredients One per line	Cake layer 1 lemon cake mix, I used 16.5 ounce Duncan Hines 1/2 cup butter, softened 1 egg, slightly beaten 3/4 tablespoon vegetable oil 1 tablespoon water 1 cup white chocolate chips Cheesecake Layer 16 ounces cream cheese, softened 1/2 cup sugar 2 eggs 1 teaspoon vanilla 1/2 tablespoon lemon juice 20 lemon oreo cookies, coarsely chopped yellow food coloring Lemon Glaze 1 tablespoon butter, melted 3 ounces cream cheese, softened 1 cup powdered sugar 1 tablespoon lemon juice yellow food coloring
Directions One per line	Heat oven to 350°. Grease a 9 x 13 inch glass pan with non stick cooking spray. Mix the dry cake mix (do not follow directions on box), butter, egg, oil, and water together. Then add in the white chocolate chips. Spread evenly in the greased pan. Set aside while you make the next layer. For the cheesecake layer, combine the cream cheese and sugar in a medium bowl and blend together well. Then add the vanilla, eggs and lemon juice. Stir in chopped oreos by hand with a spoon. Carefully spread the cream cheese layer over the lemon cake mix layer. Bake for 30 to 35 minutes. (I cooked mine for 32 minutes) Carefully remove it from the oven to prevent it from sinking. Let it cool for about an hour. While it is cooling you can make the glaze. For the glaze mix the powdered sugar and melted butter together. Add enough lemon juice to form the consistency of thick frosting. Then mix in the cream cheese and yellow food color (a few drops). When bars are cooled, cover with lemon glaze. I thought it needed a little more frosting, so I made Annette's banana cake frosting, and added it. Refrigerate for an hour or so to let the bars set up before cutting. Makes 24 bars
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