Preparation

• Combine the graham cracker crumbs and melted butter in a bowl. Mix until the crumbs are well-coated. Press the mixture into the bottom of a 9x13 inch pan to form an even layer. Refrigerate while preparing the filling.
• In a large bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. In a separate bowl, whip the heavy cream to soft peaks and fold into the cream cheese mixture. Ensure the mixture is smooth and creamy.
• Spread the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours or until firm.
• Once set, slice the cheesecake into bars. Serve chilled, topped with your choice of fruit or chocolate drizzle.
• Store any leftover bars in the refrigerator, covered tightly with plastic wrap or foil, for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze in an airtight container.