Cheesecake is delicious, but baking a big traditional one can be tricky. You have to bake a large cheesecake inside another pan filled with water to make sure it bakes evenly—a fussy and delicate maneuver in the oven. Smaller cheesecake bars are just as delicious, with a crisp graham cracker crust and a tangy, custardy filling, and are much easier to make (no water bath required). Plus, they’re portable and easy to share, perfect for bake sales, parties, or any occasion. Cheesecake Bars Makes 16 bars For the Crust 5 whole graham crackers, broken into pieces (or 3/4 cup store-bought graham cracker crumbs) 1/3 cup (1 2/3 ounces) all-purpose flour 1/8 teaspoon salt 1/4 cup (1 3/4 ounces) sugar 4 tablespoons unsalted butter, melted For the Filling 1 pound cream cheese 3/4 cup (5 1/4 ounces) sugar 2 large eggs 1 1/2 teaspoons vanilla extract Strawberry topping (optional, see Notes) …