Preheat oven to 350 and line a 9x13 baking pan with parchment paper, making sure it comes up the sides. Spray with nonstick cooking spray and set aside.

Add flour, sugar and 2 sticks of cubed butter to a food processor. Process for 10 seconds or until a fine crumbly texture has formed. Pour into prepared pan and use the back of spoon to press evenly into the pan. Bake for 10 minutes.

Add cream cheese, sugars and flour to a mixer and beat well until combined. Add lemon juice, eggs, vanilla and lemon zest and beat until combined well.

Pour on top of crust and bake for 50-55 minutes or until edges begin to brown and center is set. Cool for 1 hour in the pan and then refrigerate for 4 hours. Remove from refrigerator and remove from pan by lifting out the paper. Gently peel away paper and sprinkle with powdered sugar before cutting into bars.