• Preheat your oven to 350℉. Spray a 9x13-inch baking pan with cooking spray then line it with parchment paper, but with the parchment paper hanging off the sides to make it easy to lift out bars.

Crust

• Add all the crust ingredients to a food processor and pulse a few times until mixture resembled a dry coarse meal. 
• Transfer the crumb mixture to the prepared baking dish and press it down evenly into the bottom. Set aside.
  

Cheesecake

• Using a hand mixer, mix the softened cream cheese until smooth. Add the eggs, sugar, sour cream, vanilla and salt, and continue to mix until the batter is well combined and smooth.
• Pour the cheesecake batter over the prepared crust and bake for 45 minutes or until the top of the cheesecake has browned slightly. Set the cheesecake aside until it fully cools down. You can even leave it in the fridge overnight to make sure it’s firm and easy to slice.

To Assemble

• Carefully lift the cheesecake out of the pan and slice it into your desired size bars. We cut it 4 x 6, making 24 bars. Top the bars generously with granulated sugar. Using a kitchen torch, carefully torch the sugar until it becomes brown and bubbles. If you’d like to dress your bars up like ours, you can top each one with a dollop of whipped cream, a raspberry, and a small mint leaf.