Step 1

Preheat the oven to 350°F. Line an 8x8 or 9x9 pan with a parchment sling. Then spray with baking spray.

Step 2

In a medium bowl, combine the crumbs and melted butter until evenly combined. Press into the bottom of the prepared pan, using a flat measuring cup or tamper to press down and pack the crust firmly.

Step 3

In a large bowl, use hand beaters to combine cream cheese, sugar, sour cream, and vanilla on medium speed until smooth. Scrape well.

Step 4

Add the eggs and combine on low speed until just combined. Don't overmix.

Step 5

Pour filling over the crust. Bake for 30-40 minutes, or until the center is almost set, but still a bit jiggly. Remove and set on a wire rack to cool to room temperature (1-2 hours). Once cool, refrigerate in the pan for 3-4 hours.

Step 6

While the cheesecake bars are baking, make the strawberry sauce. In a small saucepan over medium-high heat, bring all the sauce ingredients to a boil. Reduce the heat to low and continue cooking, stirring often, until the sauce is thick and a deep red color, about 15 minutes. Remove from the heat and allow to cool.

Step 7

Once cool, slice the cheesecake bars into 8-10 even slices using a large, sharp knife.

Step 8

Using a spoon or offset spatula, add strawberry sauce on top of each bar, pushing it to the edge. OPTIONAL: If you want the original Philadelphia Snack Bar style, see the notes for how to create a well in the center of the bar.

Step 9

In a microwave safe bowl, melt the white chocolate in 20 second increments, stirring between each until smooth. Pour the melted chocolate into a zipper bag and cut a tiny hole in the corner. Drizzle the chocolate over the bars and serve.

Step 10

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