1. Prepare the Oven and Pan

• Preheat your oven to 325°F (163°C).

• Line a 9×9-inch baking pan with parchment paper, leaving overhangs for easy removal.

2. Make the Graham Crust

• In a bowl, mix graham cracker crumbs, sugar, and melted butter.

• Press into the bottom of the pan firmly.

• Bake for 8–10 minutes, then cool while preparing the filling.

3. Mix the Cheesecake Filling

• Beat softened cream cheese until smooth.

• Add sugar and mix until well incorporated.

• Mix in eggs one at a time, followed by vanilla, flour, and sour cream. Don’t overmix.

4. Assemble and Bake

• Pour the cheesecake filling over the crust.

• Bake for 35–40 minutes, or until the center is set but slightly jiggly.

• Remove from oven and cool to room temperature, then refrigerate for at least 4 hours.

5. Add Caramel Topping

• Once fully chilled, drizzle caramel sauce over the top.

• Sprinkle sea salt if using for a salted caramel version.

6. Slice and Serve

• Lift the bars out using parchment overhang.

• Slice into squares and serve chilled for best results.