TIP: Don't skip the chilling step! The time is needed for your cheesecake to firm up and make it easier to cut.
TIP: Make sure that you get the cream cheese up to room temperature and softened before you make the bars. Otherwise, if the cheese is still cold and hard, it will go lumpy and not make that lovely creamy fluffy texture that is classic cheesecake.
TIP: To crush the graham crackers, you can either put them in a Ziploc bag and crush them with a rolling pin or pulse them in a food processor until they are fine crumbs.