creamy lemon squares

20 Nilla Wafers, finely crushed
1 cup sugar
¼ teaspoons baking powder
½ cup flour
2 eggs
2 teaspoons powdered sugar
¼ cup packed brown sugar
2 Tablespoons flour
¼ cup cold butter
3 Tablespoons lemon zest
8 ounces cream cheese, softened
¼ cup fresh lemon juice

HEAT oven to 350ºF. Line 8-inch square pan with foil, with ends extending over sides. MIX wafer crumbs, flour and brown sugar in bowl. Cut in butter until mixture resembles coarse crumbs. Bake 5-7 minutes. BEAT cream cheese and sugar with mixer until blended. Add eggs and 2 Tbsp flour; mix well. Blend in 1 Tbsp lemon zest, lemon juice and baking powder; pour over crust. BAKE 25-28 minutes or ‘til center is set. Cool. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest. Use foil handles to lift dessert from pan before cutting.