Mix the cream cheese with the sugar in a stand or handheld mixer with the whisk attachment until really smooth. Every once in a while stop to scrape the sides with a spatula so you know everything is getting mixed in.
Add the sour cream and vanilla and mix some more.
With the speed on minimum add the eggs one by one. You know you can add the next egg when the previous one has mixed in.
Put the filling in the mould and take to a preheated oven at 150C.
Cook for 20-30min or until it jiggles like gelatin if you move it.
Wait for it to cool down completely and leave in the fridge overnight or at least 8 hours.
On the next day unmould the cheesecake and use a damp knife to cut the cheesecake bars. Mine were 5cm wide. Make sure you clean the knife in between cuts so your bars stay nice and clean.