Graham Cracker Crust

1. Blend graham crackers in a food processor until they are a fine, sandlike consistency. Add in melted butter and sugar and blend until the crumbs start to clump together.
2. Line an 8 x 8 pan with parchment that overhangs the edges and spray that parchment lightly with cooking spray. Use a small measuring cup sprayed with cooking spray to carefully press the crumbs down until they cover the bottom of the pan and are compact. Chill until needed.

Cheesecake

1. Preheat oven to 325º.
2. Use a stand mixer or handheld mixer with a large bowl to beat together the cream cheese and sugar on medium speed until combined.
3. Add in the eggs, sour cream, and vanilla and continue to mix, scraping down the sides of the bowl as needed.
4. Carefully pour the cheesecake batter on top of the graham cracker crust and use an offset spatula to spread it around so it is level.
5. Bake for 35-40 minutes until it has a slight wiggle in the center.
6. Let cheesecake cool completely at room temperature.
7. Once cool, carefully run a butter knife along the sides of the pan and gently lift the cheesecake out by the overhanging parchment.
8. Cut the cheesecake into 9 bars by cutting it at 2.5" and 5" both ways.
9. Enjoy!