• Prep a 9x9 baking pan by lining the bottom with parchment paper that is long enough to hang over the sides of the pan. Spray lightly with nonstick spray.

Vanilla Wafer Crust

• Combine vanilla wafer crumbs {you can make them easily by pulsing them in a food processor}, brown sugar and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into the prepared pan. Press crumbs firmly into the bottom of the pan. Refrigerate until filling is ready.

Cheesecake Filling

• Add softened cream cheese to a medium bowl and mix until creamy {using a hand held or stand mixer}. Add powdered sugar and vanilla bean paste, continue to mix until combined. Finally, add the whipped topping and fold it into the mixture until it is completely incorporated {being careful to not deflate the topping as you mix}.

Assembly and Serving

• Pour the filling onto the graham cracker crust and spread out into an even layer. Refrigerate for at least 4 hours {overnight if able}. To serve, use the parchment paper hanging over the sides of the pan and lift the cheesecake bars from the pan and onto a cutting board. Cut into 16 even squares. Top with a dollop of whipped cream and fresh fruit, serve. Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.