1-Preheat the oven: Preheat the oven to 350°F and spray an 8×8-inch pan with nonstick spray, then line it with parchment paper leaving a 2-inch overhang on two sides. This makes removal easy later on.

2-Crust mixture: In a large bowl, mix the 1½ cups graham cracker crumbs and 3 tablespoons light brown sugar, then drizzle with 6 tablespoons melted unsalted butter and stir until well combined. Test by pinching the mixture; if it doesn’t hold, add 1 more tablespoon of melted unsalted butter and mix again.

3-Press and bake crust: Press the crust mixture firmly into the bottom of the pan using a flat-bottomed glass, then bake for 10 to 12 minutes until golden brown on the edges. Let it cool for 45 minutes and reduce the oven temperature to 325°F.

4-Beat cream cheese and sugar: In a bowl, beat the 2 packages (8 ounces each) cream cheese on high speed until fluffy, scraping the bowl sides as needed. Add the ⅔ cup granulated sugar and beat until combined.

5-Add remaining filling ingredients: Then add the ⅓ cup sour cream, 2 teaspoons fresh lemon juice, and 1 teaspoon vanilla extract, mixing until smooth. Add the 3 large eggs on low speed and blend just until combined.

6-Bake filling: Pour the filling over the cooled crust and bake for 30 to 35 minutes, or until the edges are puffed and the center is slightly wobbly.

7-Cool and refrigerate: Cool on a wire rack for 2 hours, then refrigerate for at least 4 hours. Slice into bars and top with optional additions like fresh fruit, whipped cream, or chocolate ganache. For dietary adjustments, substitute ingredients as needed and monitor baking times.