How to make creamy cheesecake bars with a buttery graham cracker crust and fresh berries.
Preheat oven to 350 degrees.
In a medium bowl, combine the graham cracker crumbs and brown sugar. Add the melted butter and stir well with a fork. Add egg white and mix well. *This can also be done in a food processor.
Prepare a 9 x 13 pan. Press graham cracker crust mixture into bottom of the pan. Bake for 7-8 minutes. Set aside to cool.
REDUCE heat to 275 degrees.
In a large mixing bowl, beat the cream cheese for 3 minutes, until light and fluffy. Scrape down the sides of the bowl. Add sugar, cake flour, and salt. Beat for 2 minutes or until mixture is creamy.
Add eggs and egg yolks and beat for 2 minutes. Stir in sour cream and vanilla and beat for 1 minute.
Spread the cheesecake batter on top of the slightly cooled graham cracker crust. Bake at 275 degrees for 30-35 minutes, until firm to the touch in the center. Remove from oven and set aside to cool for 1 hour.
Using a spatula or sharp knife, run along the sides of the pan to loosen the cheesecake from the sides. Refrigerate for at least 8 hours or overnight.
Before cutting, place in freezer to make it easy to cut into squares. Cover and freeze for 1-2 hours. Slice the cheesecake into 2-inch squares. Tip: keep a glass full of hot water handy to dip the knife in to slice evenly.
Top with fresh Driscoll's berries -- strawberries, raspberries, blueberries.