Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1½ cups of graham cracker crumbs, ⅓ cup of granulated sugar, and ⅓ cup of melted butter until the mixture resembles wet sand. Press into the bottom of a greased 9x9-inch baking pan. Bake for 8–10 minutes until lightly golden, then cool completely.

In a large mixing bowl, beat 16 oz of softened cream cheese and 1 cup of granulated sugar until smooth, about 3 minutes. Add ¼ cup of sour cream, 2 large eggs, and 1 teaspoon of vanilla extract, mixing until just combined and no lumps remain.

Pour the cheesecake filling over the cooled crust and spread it evenly. Bake for 25–30 minutes, until the center is set but slightly jiggly. Once done, turn off the oven and crack the door open, letting the cheesecake cool in the oven for 10 minutes.

In a bowl, mix 1 cup of whipped cream with yellow and orange gel food coloring until vibrant. Divide into three bowls for distinct yellow, orange, and white layers.

Spread the yellow whipped cream layer over the cheesecake, followed by the orange layer, and finally dolloping the white layer on top, each distinct in color.

Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight. Sprinkle candy corn on top before serving.

Once chilled, remove the cheesecake bars and slice into squares. Serve on a spooky-themed plate for a festive spirit.