Combine cream cheese and ultrafine pure cane sugar (Baker's Sugar) in a stand mixer or use a handheld mixer. Cream together for 2-3 minutes or until light and fluffy.
Mix in eggs, sour cream, and vanilla until well combined.
Pour over prepared graham cracker crust; spread into an even layer.
Bake for 40-45 minutes. Allow the cheesecake to cool on a cooling rack for 30 minutes. Refrigerate for at least 6 hours, preferably overnight.
Remove cheesecake from pan by lifting excess parchment paper. Cut into bars and top with berry pie filling, chocolate, caramel, or whipped cream.