Allow the cream cheese to rest to room temperature for several hours before starting. Preheat oven to 375. Note: instructions and pictures are a double batch. See recipe notes for a single batch.
Prepare 9 by 13 baking dish by lining with parchment paper. Use two sheets and cut to fit in a crossing pattern. Use dots of butter in the corners of the dish to help them stay down. They need to hang over a little since you need them to remove the bars from the pan.
Crush 16 sheets of Graham crackers. Add 1/4 cup powdered sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt if using unsalted better. Mix to combine. Melt 10 tablespoons butter and add. Mix well and press into bottom of the prepared dish and allow to run up the side about 1/4 inch. Bake for 8-10 minutes to firm up.
With a hand mixer or stand mixer, combine 2 pounds of cream cheese and 2 cups of sugar until smooth. Add in 6 eggs, 1/2 cup sour cream, and 2 teaspoons vanilla. Mix well.
Pour into baking dish and bake for 40 to 50 minutes until edge is set but the center will still appear soft. You can check the temperature, it should be 180 about one inch from the edge.
Cool at room temperature for 30 minutes then refrigerate until cold before cutting.
The pictures are all from a double batch, the ingredient list and instructions are also for a double batch. If doing a single batch, just half all ingredients, use an 8X8 baking dish and cook 30-40 minutes instead of 40-50 minutes.
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