Double Layered Lemon Squares

DOUBLE LAYERED LEMON SQUARES
3 ½ c. graham cracker crumbs
1 ¾ c. sugar, divided
1 T. ground cinnamon
1 ¼ c. butter, melted
2 (8-oz.) pkgs. cream cheese, softened
2 c. heavy whipping cream
1 t. lemon extract
1 (15.75-oz.) can lemon pie filling

1. Spray 9×13” baking dish with PAM.
2. In large bowl, mix graham cracker crumbs, ¾ c. sugar and cinnamon.
3. Stir in the melted butter.
4. Reserve half of graham cracker mixture for the topping.
5. Press remaining graham cracker mixture into bottom of baking dish.
6. In another large bowl, beat cream cheese and remaining sugar until smooth.
7. Gradually beat in heavy cream and lemon extract into cream cheese mixture until soft peaks form.
8. Spread half of cream cheese mixture over graham cracker crust.
9. Gently spread lemon pie filling over cream cheese layer.
10. Spread remaining cream cheese mixture over the lemon pie filling.
11. Sprinkle the remaining graham cracker mixture over the top.
12. Cover with saran wrap and refrigerate at least 8 hours or overnight.
13. Cut into bars or scoop out a serving.