Prepare the Crust:

Preheat your oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly moistened.

Press the mixture firmly into the bottom of a greased 9x9-inch baking pan, forming an even crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the sour cream, flour, lemon juice, lemon zest, and vanilla extract. Mix until fully combined and smooth.

Bake the Cheesecake Bars:

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Bake for 30-35 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 1 hour.

Afterward, transfer the pan to the refrigerator and chill for at least 3 hours, or until fully set.

Prepare the Lemon Topping (Optional):

In a small bowl, whisk together the lemon juice and powdered sugar until smooth.

Drizzle the topping over the chilled cheesecake bars just before serving for an extra burst of lemon flavor.

Serve and Enjoy:

Once chilled and set, slice the cheesecake into bars. Serve chilled and enjoy!