Prep the pan. Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Preheat the oven to 325°F (160°C).

Make the crust. Combine crushed graham crackers and melted butter until the texture feels like wet sand. Press firmly into the pan in an even layer. Use the bottom of a glass to pack it tight.

Par-bake the crust. Bake for 8–10 minutes until lightly golden. This helps the crust set and stay crisp. Let it cool slightly while you make the filling.

Beat the cream cheese. In a mixing bowl, beat softened cream cheese until very smooth and lump-free. Scrape the bowl. Smooth cream cheese is key to a silky texture.

Add sugar (and vanilla, if using). Beat until fully combined and glossy. Avoid whipping in too much air.

Add eggs one at a time. Mix on low just until each egg is incorporated. Overmixing can cause cracks.

Pour and smooth. Spread the filling over the warm crust. Tap the pan gently on the counter to pop air bubbles.

Bake low and slow. Bake at 325°F (160°C) for 22–28 minutes. The edges should look set and the center should still have a light wobble when you jiggle the pan.

Cool gradually. Turn off the oven, crack the door, and let the bars sit for 10 minutes. Then cool to room temperature on the counter.

Chill to set. Refrigerate for at least 3 hours, preferably overnight. This step firms the bars and deepens the flavor.

Slice and serve. Lift the bars out by the parchment, warm a knife under hot water, wipe dry, and cut into squares. Clean the knife between slices for neat edges.