Preheat the oven to 325°F (163°C). Line the bottom and sides of the baking pan with parchment paper, leaving some overhang for easy removal later.

In a mixing bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar until well mixed. Press the mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake for 10 minutes, then remove to cool.

In another bowl, beat the softened cream cheese and ½ cup sugar with an electric mixer until smooth and creamy.

Add the eggs, one at a time, mixing on low speed until just combined. Scrape down the sides of the bowl. Mix in vanilla extract and sour cream until fully incorporated.

Pour the filling over the cooled crust and spread evenly. Bake for 25 minutes, or until the center is set and slightly jiggles. Turn off the oven and leave the bars inside for an additional 10 minutes.

Remove from the oven and let cool at room temperature for about 30 minutes. Once cooled, refrigerate the bars for at least 1 hour to set.

Carefully lift the bars out of the pan using the parchment overhang. Cut into 12 squares.

Before serving, sprinkle an even layer of granulated sugar (about 2 teaspoons per square) on top of each cheesecake bar.

Using a kitchen torch, carefully caramelize the sugar until it forms a golden crust. Be cautious not to burn it. Allow the bars to sit for a few minutes until the sugar hardens.

Serve immediately and enjoy the contrast of creamy cheesecake with the crunchy caramel topping!