Cheesecake Bars

Step 1

Preheat oven to 325F (165C) and line a 9x9” baking pan with parchment paper or foil (optional). Set aside.

Step 2

Stir together graham cracker crumbs and sugars until combined.

Step 3

Add melted butter and stir until all crumbs are moistened.

Step 4

Press crumbs evenly into the bottom of prepared baking pan and set aside (no need to pre-bake before adding cheesecake batter).

Step 5

Combine cream cheese and sugar in large mixing bowl (or in bowl of stand mixer) and use an electric mixer (or paddle attachment on mixer) to beat on medium-speed until smooth, creamy, and lump-free.

Step 6

Add sour cream and vanilla extract and stir on low-speed until combined.

Step 7

Lightly scramble one egg with a fork then add it to the cheesecake batter and stir on low-speed until just-combined. Repeat with remaining eggs. Scrape the sides and bottom of the bowl to ensure all ingredients are evenly combined.

Step 8

Pour batter evenly over graham cracker crust in prepared baking pan.

Step 9

Transfer to the center rack of 325F (165C) preheated oven and bake for 35-45 minutes or until cheesecake is almost set (the center will still have some jiggle but will mostly be set, the edges may have puffed a bit, and if you lightly touch the center with your finger it should spring back to the touch).

Step 10

Allow cheesecake to cool to room temperature then transfer to refrigerator to chill completely, at least 5-6 hours, preferably overnight.

Step 11

After cheesecake has completely chilled, top with chocolate ganache if desired.

Step 12

Place chopped chocolate in a heatproof bowl. Pour cream into small saucepan and heat over medium heat. As soon as you see the cream beginning to simmer, remove from heat and pour evenly over chocolate. Do not stir, just cover the bowl with foil and allow to sit for 5 minutes undisturbed.

Step 13

Remove foil and gently whisk ingredients together until chocolate is smooth and completely melted.

Step 14

Pour evenly over cheesecake bars, using a spatula to smooth if necessary. Transfer to refrigerator until ganache has set (about 15-20 minutes) then cut into squares and serve.