Preheat your oven to 350°F.

Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides.

In a bowl, combine graham cracker crumbs and sugar.

Stir in the melted butter until the mixture resembles wet sand.

Press the mixture firmly into the bottom of the prepared pan.

Bake for 10 minutes or until set, then set aside to cool slightly.

In a large bowl, beat the softened cream cheese until smooth.

Add sugar and mix until well combined.

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

Mix in sour cream, vanilla extract, and lemon juice until smooth.

Pour the cheesecake filling over the cooled crust.

Bake at 325°F for 35–40 minutes, until the edges are set and the center jiggles slightly.

Allow the bars to cool completely at room temperature.

Refrigerate for at least 4 hours or overnight until firm.

Use the parchment overhang to lift the bars out of the pan, slice into squares, and serve.