White Chocolate Cheesecake Bars

Adjust an oven rack to a middle position of the oven. Preheat the oven to 350F [180C]. Grease a 9 x 13 in [23 to 33 cm] pan and line it with a parchment sling.

Place the graham cracker crumbs and sugar in a medium bowl and whisk together. Pour in the melted butter and stir until combined.

Press the mixture into the prepared pan and bake for 10 minutes. Remove the pan from the oven and let cool. After the pan has cooled, wrap the outside sides in two layers of aluminum foil, with the shiny side facing out.

In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium speed until light and completely smooth, 4 to 5 minutes. Scrape down the sides of the bowl often. Add the sugar and salt and beat on medium speed until completely incorporated, 2 to 3 minutes. Add the sour cream and vanilla, and beat on medium speed until combined. Add the eggs, one at a time, beating on low speed after each addition, until just combined. Using a spatula, give the filling a couple of turns to make sure it is fully mixed.

Pour the filling over the cooled crust and use an offset spatula to smooth the top. Bang the bottom of the pan on the counter a few times to help get rid of any air bubbles. Bake the cheesecake until the center of the cheesecake registers 150F [65C], 30 to 35 minutes. Turn off the heat, open the oven door just a crack, and let the cheesecake rest and cool in the warm oven for 1 hour.

Transfer the pan to a wire rack and let the cheesecake cool. Once it is completely cool, place a piece of parchment over the top of the pan and transfer it to the refrigerator. Let chill for at least 6 hours or overnight.

Place the chocolate in a small bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes. Stir the chocolate into the cream until it is completely smooth. Let the mixture cool to almost room temperature. Remove the cheesecake from the refrigerator and pour the ganache over the top, using an offset spatula to spread in an even layer. Let the ganache set before decorating and slicing.

When the ganache layer is completely set, melt the white chocolate in a small saucepan, stirring constantly, until smooth. Add a few drops of red food coloring until the desired color is reached. Pour the chocolate into a disposable piping bag and snip the end to make a small opening. Make a pattern across the top. Let the chocolate set before slicing. Use the parchment paper to gently remove the bars from the pan. Cut the cheesecake bars into squares.