# Components:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, finely crushed
02 - 1/4 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Black Sesame Cheesecake Filling
04 - 14 ounces cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1/4 cup sour cream
08 - 2 tablespoons all-purpose flour
09 - 1/4 cup whole milk
10 - 3 tablespoons black sesame paste
11 - 1 teaspoon vanilla extract
12 - Pinch of salt
→ Garnish (optional)
13 - 1 tablespoon toasted black sesame seeds
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a medium bowl, combine crushed graham crackers, melted butter, and granulated sugar until blended. Press mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
03 - In a large bowl, beat cream cheese and sugar using an electric mixer until smooth and creamy. Add eggs one at a time, mixing well after each addition.
04 - Add sour cream, all-purpose flour, whole milk, black sesame paste, vanilla extract, and a pinch of salt to the cream cheese mixture. Stir until just combined and smooth, avoiding overmixing.
05 - Pour the batter over the cooled crust, spreading evenly. Bake for 30 to 35 minutes, or until the center is just set with a slight wobble.
06 - Remove pan from oven and allow bars to cool to room temperature. Refrigerate for a minimum of 3 hours, or until fully chilled and firm.
07 - Use the parchment paper overhang to lift bars from the pan. Slice into individual portions. Garnish with toasted black sesame seeds if desired. Serve chilled.
