Dragon Fruit Cheesecake Bars: A Vibrant, Creamy Dessert with a Tropical Twist

Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture into the bottom of a 9×9-inch baking dish lined with parchment paper. Use the back of a spoon to compact the crumbs.
Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool while you prepare the cheesecake filling.
Make the cheesecake filling:

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the sour cream and sugar, and continue mixing until well combined.
Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
Add the dragon fruit puree and cornstarch, and mix until the batter is smooth and well incorporated.
Assemble the cheesecake bars:

Pour the cheesecake mixture over the cooled graham cracker crust, spreading it out evenly with a spatula.
Bake for 40-45 minutes, or until the edges are set and the center slightly jiggles when shaken. The cheesecake should appear firm but not completely solid.
Chill the bars:

Once done, remove the bars from the oven and let them cool to room temperature.
Refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set.
Serve:

Once the cheesecake bars are chilled, remove them from the fridge. Cut into squares and top each bar with fresh dragon fruit cubes and a dollop of whipped cream. Serve chilled.
Serving and Storage Tips: