Prep the pan. Line a 9×13-inch pan with parchment so it overhangs on the long sides. This makes it easy to lift the bars out later. Heat your oven to 325°F (165°C).

Make the crust. Stir graham crumbs, sugar, and salt with melted butter until it looks like damp sand. Press evenly into the pan, packing it down firmly with the bottom of a measuring cup.

Par-bake the crust. Bake for 8–10 minutes until lightly set and fragrant. Let it cool for a few minutes while you make the filling.

Soften and beat the cream cheese. In a large bowl, beat cream cheese on medium speed until very smooth and no lumps remain, about 1–2 minutes. Scrape the bowl well.

Add sugar and dry ingredients. Beat in sugar, cornstarch, and salt until combined. Scrape down the sides again for a smooth base.

Blend in eggs and flavor. Add eggs one at a time, mixing on low just until incorporated. Mix in sour cream and vanilla until silky. Do not overbeat; you don’t want too much air.

Fold in mini eggs. Lightly crush about 1 cup of mini eggs with a rolling pin (aim for halves and chunks, not dust). Fold them gently into the batter. If using mini chips, fold them in now too.

Pour and top. Spread the batter over the warm crust. Tap the pan gently to settle. Scatter another 1/2 cup of whole or halved mini eggs on top for a colorful finish.

Bake low and slow. Bake at 325°F (165°C) for 28–35 minutes, until the edges are set and the center wobbles slightly like gelatin. Avoid browning the top.

Cool and chill. Turn off the oven, crack the door, and let the pan sit for 10 minutes. Move to a rack to cool to room temp. Chill, uncovered, for at least 3 hours, or overnight for the cleanest slices.

Slice and serve. Use the parchment to lift the slab onto a board. Warm a sharp knife under hot water, wipe dry, and cut into bars. Garnish with extra mini eggs if you like.