Cheesecake Bars

Makes 16 bars

INGREDIENTS

Crust:

7 whole graham crackers, broken into 1-inch pieces

6 tablespoons butter, melted and cooled 3 tablespoons packed light brown sugar 2 tablespoons all-purpose flour

1⁄8 teaspoon salt, if using unsalted butter

Filling:

pound cream cheese, softened 2⁄3 cup granulated sugar 2 large eggs

¼ cup sour cream

2 teaspoons fresh lemon juice 1 teaspoon vanilla extract

DIRECTIONS

Heat oven to 325 degrees. Line an 8-inch square pan with foil, using two long sheets placed perpendicular, so extra foil hangs over each side. Push foil into corners and up sides of pan, smoothing foil flush to pan.

For the crust: Process graham crackers in food processor to fine even crumbs. Add melted butter, sugar, flour and salt (if using), and pulse to combine. Sprinkle mixture into prepared pan and press firmly into even layer. Bake until crust is fragrant and beginning to brown, 12 to 15 minutes, rotating pan halfway through baking. Let cool completely in pan set on a wire rack.

Using a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, 1 to 3 minutes, scraping down bowl and paddle attachment as needed. Gradually add sugar and beat until incorporated, about 1 minute. Scrape down sides. Add eggs, one at a time, and beat until well combined, about 30 seconds. Add sour cream, lemon juice and vanilla. Mix until incorporated, about 30 seconds. Pour filling over crust and spread into even layer. Bake until edges are set but center still jiggles, 35 to 40 minutes, rotating pan halfway through baking. Cool completely on wire rack, about 2 hours. Refrigerate until thoroughly chilled, at least 3 hours or up to 24 hours. Using foil sling, remove cheesecake from pan. Cut into 16 bars before serving. (Uncut bars can be frozen up to 1 month; let wrapped bars thaw at room temperature for 4 hours before serving.)