1. Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper leaving an overhang.

2. Make the crust. Add the graham crackers and pistachios to a food processor and blend until well combined. Add the melted butter and pulse until combined. Firmly ress the crust into the pan using the bottom of a measuring cup. Bake for 10 minutes, and then cool completely. Reduce oven temperature to 325 degrees.

3. Using a stand mixer, add the Nounós Vanilla Bean Greek Yogurt, softened cream cheese, and cornstarch to the bowl and mix until well combined. Add the sugar, eggs, and lemon juice, and beat until combined. Pour the filling over the crust and bake for about 30 minutes, until just set.

4. Leave cheesecake bars on a wire rack for two hours, and then in the refrigerator for at least three hours. When ready to serve, remove from the pan using the parchment paper overhand. If you lose some of the crust, don’t worry – you can use that as a topping. Slice into bars and serve. Store in an airtight container in the refrigerator for up to five days.