• Preheat the oven to 350°F (175°C).

Prepare the Baking Dish

• Lightly butter a 5x5-inch or 4x6-inch baking dish.

  Cut two strips of parchment paper and place one in the dish, letting the ends hang over the sides. Lay the second strip across the first to form a cross—this makes lifting the cheesecake out easier after baking.

Make the Crust

• In a small bowl, mix the graham cracker crumbs with melted butter.
• Press the mixture evenly into the bottom of the prepared dish using your fingertips, the back of a spoon, or the bottom of a glass.
• Bake the crust for 12 to 15 minutes, then remove it from the oven and let it cool.

Make the Cheesecake Filling

• Lower the oven temperature to 325°F (160°C). In a medium bowl, beat the room-temperature cream cheese on medium speed until smooth.
• Add the sugar, sour cream, and vanilla, mixing until combined.
• Lightly scramble the egg in a small bowl, then add it to the mixture. Mix just until combined, overmixing can lead to cracks.
• Pour the filling over the cooled crust and spread it evenly.

  Bake for 18–20 minutes, or until the center is set.
• Let the cheesecake cool completely at room temperature. Then, cover and refrigerate for at least 4 hours or overnight.
• Use the parchment paper strips to lift the cheesecake out of the dish. If it’s difficult to remove, let it sit at room temperature for a few minutes.
• Slice into bars. I like cutting them into 4 equal pieces, but you can make them any size you prefer.

  Pro Tip: For a smooth texture, avoid overbeating the egg and be careful not to overbake the cheesecake.
• Top with whipped cream and fresh berries, if desired.