Make the cheesecake crust: In a medium bowl, combine graham cracker crumbs and sugar. Mix to incorporate. Add melted butter and stir until you get a wet, crumbly mixture. Pour the graham cracker mixture into your baking dish. Firmly pat down the mixture into the bottom and slightly up the sides of the baking dish (I like to use the bottom of a cup or ramekin to help). Bake the crust in a preheated 325°F oven for 10 minutes. There won't be much of a visible difference. Take your crust out of the oven to cool slightly while you make the filling.
Make the cheesecake filling: In a large bowl, beat your cream cheese and sugar together until the sugar is dissolved. Add the sour cream or yogurt, flour, vanilla extract, and salt. Gently mix together until incorporated. Add one egg to the cheese mixture, and beat until just combined. Add your second egg and beat again to combine. Take care not to over mix!
Pour your cheesecake filling into your slightly cooled crust. Bake in the center of your 325°F oven for about 35 to 40 minutes, or until slightly puffed and lightly browned along the sides with a matte finish on top.
Turn the oven off and crack the door open slightly. Cool the cheesecake in the oven for about 1 hour, take the cheesecake out and cool completely to room temperature. Cover and refrigerate for at least 4 hours, or overnight, to set before slicing and serving. Cut into 16 bars and serve plain or topped with fresh fruits or whipped cream.