1. Preheat and Prep

• Preheat oven to 350°F (175°C).

• Line an 8×8-inch square baking pan with parchment paper, allowing some overhang for easy removal later.

2. Make the Crust

• In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

• Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

• Press the mixture evenly into the bottom of the pan.

• Bake for 12–15 minutes, until lightly golden. Let cool completely.

3. Prepare the Cheesecake Filling

• In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

• Add the eggs one at a time, mixing well after each addition.

• Stir in the vanilla extract and heavy cream until fully combined.

4. Assemble and Bake

• Pour the cheesecake mixture over the cooled crust and spread evenly.

• Bake for 25–30 minutes, or until the edges are set and the center is slightly jiggly but not wet.

• Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.

5. Slice and Serve

• Use the parchment overhang to lift the bars from the pan.

• Cut into squares or rectangles with a sharp knife. Serve chilled for best texture.