Preheat your oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper, allowing some overhang.

In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of the prepared pan.

Place the crust in the oven and bake for about 10 minutes until slightly golden. Remove from the oven and allow it to cool.

In a large mixing bowl, beat the softened Philadelphia cream cheese until smooth. Add the granulated sugar and mix well.

Beat in the eggs one at a time until fully incorporated. Stir in the vanilla and sour cream until you achieve a luscious, creamy mixture.

Pour the creamy filling over the slightly cooled crust. Bake for 30–35 minutes, monitoring for the edges to set while the center retains a slight jiggle.

Allow the cheesecake bars to cool to room temperature, then refrigerate for at least 2 hours before cutting into bars.