Step 1

Prep the pan. Spray the bottom of a 9 x 5-inch loaf pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides.

Step 2

Make the graham cracker crust. In the bowl of a food processor, pulse together the crumbs and sugar. Add the unsalted butter and pulse until the mixture looks like wet sand.Pour the mixture into the prepared pan and use your hands to press it evenly over the bottom of the pan, all the way to the edges. (You can use the bottom of a coffee mug or heavy glass to pound the crumbs in place—you want to apply some pressure here so the crust holds its shape.)Freeze for at least 10 minutes while you make the cheesecake filling.

Step 3

Whip the cream for the cheesecake filling. In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium-high until firm peaks form, about 3 minutes. Use a rubber spatula to scoop the whipped cream into a small bowl.

Step 4

Make the cheesecake filling. In the same stand mixer bowl (there’s no need to clean it!), combine the cream cheese, granulated sugar, sour cream, confectioners’ sugar, and vanilla. Replace the whisk attachment with the paddle attachment and beat the ingredients on medium until light and creamy, 2 to 3 minutes, scraping the bottom and sides of the bowl as necessary with a rubber spatula.Scrape down the sides of the bowl once more. Scoop the whipped cream back into the mixer bowl with the cream cheese mixture, placing it on top of the cream cheese. Fold together by using the spatula to gently scoop up the cream cheese mixture from the bottom of the bowl and “folding” it on top of the whipped cream, rotating the bowl as you go. Be careful not to deflate the whipped cream.

Step 5

Assemble the cheesecake. Scoop the filling into the prepared pan and use an offset spatula to smooth the top. Cover the loaf pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set the bars.

Step 6

Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the bars out of the pan and onto a cutting board. Use a hot knife to slice into squares. Garnish with fresh fruit and serve immediately. The cheesecake bars can be stored in an airtight container in the refrigerator for up to 5 days.