Instructions

• Preheat oven to 350°F. Line an 8" square baking pan with aluminum foil, leaving an overhang on two sides to lift the bars out later. Set pan aside.
• In a medium bowl, combine 1 cup graham cracker crumbs, 4 tablespoons unsalted butter (melted), and 2 tablespoons granulated sugar. Stir until the crumbs are evenly moistened.
• Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake in the preheated oven for 7 minutes. Remove from oven and set aside while you make the filling.
• In a large bowl, use an electric mixer to beat the 2 packages (8 ounces each) brick-style cream cheese (softened to room temperature) on medium speed for about 30 seconds, until mostly smooth. Scrape down the bowl as needed.
• Add ¾ cup granulated sugar and 1 teaspoon pure vanilla extract to the cream cheese. Beat until well combined and smooth, scraping the bowl once.
• Add 4 tablespoons sour cream and 4 tablespoons all-purpose flour to the cream cheese mixture. Mix until incorporated.
• In a small bowl, beat the 2 large eggs until combined (the eggs are listed as "well beaten"). With the mixer on low speed, add the beaten eggs to the cream cheese mixture and mix only until just combined.
• Add half of the ¼ cup funfetti (sprinkles) to the cheesecake mixture and gently fold them in with a spatula.
• Pour the filling over the pre-baked crust and spread it into an even layer. Sprinkle the remaining funfetti evenly over the top.
• Bake the cheesecake bars at 350°F for 30 to 35 minutes. The edges may puff up and the center may still jiggle slightly—that is normal; the bars will deflate as they cool.
• Remove the pan from the oven and let the bars cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, until fully set.
• Use the foil overhang to lift the cheesecake slab from the pan, peel off the foil, and cut into squares. Store in an airtight container in the refrigerator for up to 3 days.