Cheesecake bars with graham cracker crust

Preheat the oven to 350F.

Whisk the graham cracker crumbs with the brown sugar, breaking up lumps, then work in the melted butter until it looks like wet sand and clumps when pressed.

Line an 8 by 8 inch pan with parchment, buttering or spraying the pan if the paper will not stay.

Spread the crust over the bottom by hand and pack it firmly with a flat-bottomed cup.

Bake at 350F for 10 to 12 minutes, until fragrant and golden at the edges.

Beat the softened cream cheese on high about a minute until smooth and fluffy; soften cold cream cheese in the microwave at 50% power in 10-second bursts.

Add the granulated sugar and beat on high another minute, scraping down once.

Add the sour cream, lemon juice and vanilla and beat about 30 seconds on medium.

Beat in the eggs one at a time, scraping down.

Cool the crust until no longer hot, a few minutes in the fridge, and lower the oven to 325F.

Tap the bowl on a tea towel to release air bubbles, pour the filling over the crust and tap again.

Bake at 325F for 30 to 35 minutes, until the edges are puffed and turning golden; no water bath needed.

Cool on a wire rack two hours.

Refrigerate at least four hours, or overnight, to set.

Lift out, remove the paper and slice into bars.