Preparation

• Preheat oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
• In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom of the prepared pan.
• Bake the crust for 10 minutes, then remove and let cool slightly.
• In a large bowl, beat the cream cheese until smooth and creamy.
• Add sugar and mix until fully incorporated and fluffy.
• Beat in eggs one at a time, mixing just until combined.
• Add lemon juice, lemon zest, vanilla extract, sour cream, and salt. Mix until smooth and silky.
• Pour the cheesecake mixture over the pre-baked crust and smooth the top.
• Bake for 35–40 minutes, or until the center is just set and slightly jiggly.
• Allow to cool completely, then refrigerate for at least 4 hours before slicing into bars.