These creamy bars are easier to make than a classic cheesecake and just as delicious
1 pound cream cheese
3/4 cup (5 1/4 ounces) sugar
2 large eggs
1 1/2 teaspoons vanilla extract
Strawberry topping (optional)
For the crust:
1. Adjust oven rack to the middle position and heat oven to 300 degrees. Make an aluminum foil sling for an 8-inch square metal baking pan. Spray foil with vegetable oil spray.
2. Pulse cracker pieces, flour, salt and 1/4 cup sugar to food processor until crackers are broken into small pieces, about five 1-second pulses. Process until crackers are finely ground, about 30 seconds. Add melted butter and pulse until butter is combined with crumbs, about 10 1-second pulses.
3. Transfer mixture to foil-lined baking pan. Use your hands to press crumbs into an even layer covering the bottom of baking pan, then use the bottom of a dry measuring cup to press crumbs firmly into pan until very flat.
4. Bake until crust begins to brown at edges, 15 to 20 minutes. Place baking pan on a cooling rack and let crust cool for at least 15 minutes. (Do not turn off oven.)
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