Just to report back-- the Smitten sheet pan cheesecake bars were a huge hit at our “second Christmas” celebration this weekend. My ginger cookies were not really successful as the crust (I screwed up the ratio of sugar and butter and it got very hard and stuck a bit to the foil) so I would stick to the suggested crust next time, but the filling and sour cream topping were spectacular. I creamed the cream cheese with the sugar for a really long time as suggested by my pastry chef brother in law and it was really fluffy and light. That went in the freezer until needed and when I defrosted it I baked the sour cream topping right on top. I decided to hoard the sour cherries for myself instead of making a topping. Everyone loved them and some people went back for seconds. I can neither confirm nor deny having one for breakfast this morning. 
The one issue I had was cutting the bars neatly. I made a huge mess getting them into squares and while they were fine to serve to family they were not very attractive looking. @bmorecupcake do you have any tips and tricks for serving these?
