• Preheat the oven to 350°F. Line an 8x8 or 9x9 pan with a parchment sling. Then spray with baking spray.
• In a medium bowl, combine the crumbs, sugar, and melted butter until evenly combined. Press into the bottom of the prepared pan, using a flat measuring cup or tamper to press down and pack the crust firmly.
  1 ½ cups graham cracker crumbs, 6 tablespoon butter, ¼ cup granulated sugar
• In a large bowl, use hand beaters to combine cream cheese, sugar, sour cream, and vanilla on medium speed until smooth. Scrape well.
  2 (8 oz) pkgs cream cheese, ½ cup granulated sugar, ¼ cup sour cream, ½ teaspoon vanilla extract
• Add the eggs and combine on low speed until just combined. Don't overmix.
  2 eggs
• Pour filling over the crust. Bake for 25-35 minutes, or until the center is almost set, but still a bit jiggly. Remove and set on a wire rack to cool to room temperature (1-2 hours). Once cool, refrigerate in the pan for 3-4 hours.

Topping

• While the cheesecake bars are baking, make the strawberry sauce. In a small saucepan over medium-high heat, bring all the sauce ingredients to a boil. Reduce the heat to low and continue cooking, stirring often, until the sauce is thick and a deep red color, about 15 minutes. Remove from the heat and allow to cool.
  1 ½ cups fresh strawberries, 5 tablespoon sugar, 3 tablespoon water, 1 tablespoon lemon juice, 2 teaspoon cornstarch

Assemble

• Once cool, slice the cheesecake bars into 8-10 even slices using a large, sharp knife.
• Using a spoon or offset spatula, add strawberry sauce on top of each bar, pushing it to the edge. OPTIONAL: If you want the original Philadelphia Snack Bar style, see the notes for how to create a well in the center of the bar.
• In a microwave safe bowl, melt the white chocolate in 20 second increments, stirring between each until smooth. Pour the melted chocolate into a zipper bag and cut a tiny hole in the corner. Drizzle the chocolate over the bars and serve.
  ½ cup white chocolate chips