Preparation

• Preheat your oven to 325°F (163°C). Line an 8x8-inch pan with parchment paper. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture into the pan firmly. Bake for 8–10 minutes until set, then let it cool slightly.
• In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in sour cream, vanilla extract, and salt. Mix until just combined, then incorporate the eggs one at a time, mixing gently until smooth. Pour this delightful filling over the cooled crust.
• Place the pan in the oven and bake for 35–40 minutes. Keep an eye on the edges—they should look set while the center remains slightly jiggly. Let cool to room temperature before transferring to the refrigerator for at least 3 hours, or preferably overnight.
• Once your bars are chilled and firm, carefully lift them out of the pan and slice them into squares. Sprinkle an even layer of granulated sugar over the top of each bar. Using a kitchen torch or the broiler, caramelize the sugar until it forms a golden, crisp layer—watch closely to avoid burning!
• Allow the sugar to cool and harden before serving your bars. Enjoy this exquisite blend of cheesecake and crème brûlée!