Grandma's Sour Cream Cheesecake Bites

Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl until well combined. (5 minutes)

Press the mixture firmly into the bottom of a 10x14-inch glass baking dish, creating an even crust. (5 minutes)

Refrigerate the crust for 30 minutes to allow it to set.

Preheat the oven to 350 degrees F (175 degrees C).

In a large mixing bowl, combine the softened cream cheese and granulated sugar. (5 minutes)

Using an electric mixer, blend until smooth and creamy. (3 minutes)

Mix in the vanilla extract, then add the eggs one at a time, mixing until just blended after each addition. Be careful not to overmix. (5 minutes)

Pour the cream cheese mixture evenly over the chilled graham cracker crust. (2 minutes)

Bake in the preheated oven for approximately 20 minutes, or until the edges are puffed and the cheesecake is mostly firm, with a slight jiggle in the center. (20 minutes)

Remove from the oven and let it cool on a wire rack for 20 minutes. (20 minutes)

Increase the oven temperature to 450 degrees F (230 degrees C).

In a separate bowl, beat together the sour cream, granulated sugar, and vanilla extract until smooth. (3 minutes)

Pour the sour cream mixture evenly over the cooled cheesecake layer. (2 minutes)

Bake for an additional 10 minutes. (10 minutes)

Remove from the oven and sprinkle the remaining graham cracker crumbs evenly over the top. (2 minutes)

Allow the cheesecake to cool to room temperature (approximately 30 minutes), then refrigerate for at least 2 hours to fully set. (150 minutes)

Once chilled, cut the cheesecake into 1-inch squares and serve. (5 minutes)