Preheat the oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup sugar. Mix well until all crumbs are moistened and press the mixture firmly into the bottom of a greased 9x13 inch baking dish.

Bake for approximately 10 minutes until golden and fragrant.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Gradually add in the cup of sugar, continuing to mix until well combined.

Stir in the sour cream, vanilla extract, and lemon extract.

Add the eggs, one at a time, beating well after each addition.

Pour in the lemon pie filling and gently fold it until blended.

Pour the cheesecake mixture over the cooled graham cracker crust and spread it evenly.

Bake for 30-35 minutes, or until the center is set with just a slight jiggle.

Allow the bars to cool completely at room temperature before refrigerating for at least 4 hours, or overnight.