To make the Graham Cracker Crust:

Cup of Yum
1. Preheat oven to 350˚F (180˚C). Line an 8x8 inch (20 x 20 centimeter) square baking dish with parchment, allowing the sides to overhang for easy cheesecake removal.
2. In a food processor, process the graham crackers until finely ground. Transfer to a large bowl.
3. Add the flour and brown sugar to the bowl, mixing to combine.
4. Stir in the butter and egg until well combined, then transfer to the parchment-lined baking dish. Press into an even layer.
5. Bake in preheated oven until set, 10-15 minutes. Remove from the oven and allow to cool slightly.

To make the cream cheese layer:

1. Decrease oven temperature to 300˚F (150˚C).
2. In the bowl of a stand mixer with the paddle attachment or a large bowl, beat together the cream cheese, sugar, and sour cream until smooth.
3. Beat in the eggs, egg yolk, vanilla bean paste, and salt, scraping down the sides of the bowl as needed to make sure everything is evenly combined.
4. Evenly pour the cream cheese mixture over the graham cracker crust in the baking dish.
5. Bake in preheated oven until set, but with the center still very slightly wobbly, about 45 minutes.
6. Allow to cool in pan until room temperature, then cover and refrigerate until firm, 3 hours to overnight.

To serve:

1. Gently remove the cheesecake from the pan by pulling up the parchment and cut into 16 equal bars.
2. Sprinkle the top of each bar with an even layer of sugar and torch until the tops are crisp and caramelized.
3. Serve immediately.