Margarita Cheesecake Bars

1 box. Lemon cake mix, prepared as box directs

1/3 c. fresh lime juice (grate lime peel first)

1 pkg. unflavored gelatin (2 ½ tsp.)

3 (8 oz.) bricks cream cheese, softened

½ c. sugar

1 Tbsp. freshly grated lime peel

Garnish: 1 lime

Heat oven to 350°. Line 9×13” pan with foil, letting foil extend about 2” above pan at both ends. Coat foil with nonstick spray. Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on wire rack. Holding foil ends, lift from pan. Trim rounded top (hump) off cake with long serrated knife until flat. Holding foil ends, return cake to pan. Pour lime juice into small saucepan; sprinkle with gelatin. Let stand 1 minute; stir over LOW heat 3 minutes until gelatin completely dissolves. Remove from heat. Beat cream cheese, sugar & lime peel in large bowl with mixer on MEDIUM speed 2 minutes until fluffy. Slowly beat in gelatin mixture. Beat 2 minute to blend. Scrape onto cake; spread evenly to edges. Refrigerate 1 hour to set, then cover loosely and refrigerate 2 hours or overnight. To serve: lift from pan. Cut into 42 bars. (Dip knife in hot water; wipe clean between cuts. To garnish: with citrus zester, cut peel off lime, cut lime in quarters lengthwise then crosswise in 11 slices. Top bars with lime & peel.