Crust ⁣⁣• 1 ½ cups graham cracker crumbs (170g) ⁣⁣• 2 Tablespoons granulated sugar ⁣⁣• 1 Tablespoon light brown sugar packed ⁣⁣• 7 Tablespoons unsalted butter melted Cheesecake ⁣⁣• 24 oz cream cheese softened (use brick-style full-fat cream cheese) (680g) ⁣⁣• 1 cup granulated sugar (200g) ⁣⁣• ½ cup sour cream ⁣⁣• 1 teaspoon vanilla extract ⁣⁣• 3 large eggs room temperature preferred Ganache (optional) ⁣⁣• 4 oz semisweet or dark chocolate finely chopped (113g) ⁣⁣• ½ cup heavy cream (118ml)

Stir together graham cracker crumbs and sugars until combined.

Add melted butter and stir until all crumbs are moistened.

Preheat oven to 325F (165C) and line a 9×9” baking pan with parchment paper or foil.

Press crumbs evenly into the bottom of prepared baking pan and set aside (no need to pre-bake before adding cheesecake batter).

Combine cream cheese and sugar in large mixing bowl and use an electric mixer  to beat on medium-speed until smooth, creamy, and lump-free.

 Add sour cream and vanilla extract and stir on low-speed until combined.

Lightly scramble one egg with a fork then add it to the cheesecake batter and stir on low-speed until just-combined. Repeat with remaining eggs.

Pour batter evenly over graham cracker crust then transfer it to the center rack of a 325F (165C) preheated oven and bake for 35-45 minutes or until cheesecake is almost set.

Pour cream into small saucepan and heat over medium heat. As soon as you see the cream beginning to simmer, remove and pour evenly over chocolate.

Cover the bowl with foil and allow to sit for 5 minutes. Then, remove foil and gently whisk until chocolate is smooth and melted.

Pour evenly over the cheesecake bars, using a spatula to smooth if necessary. Transfer to refrigerator until ganache has set.

Slice and Enjoy!