1. Preheat oven to 325°F and line a 9×9 inch pan with parchment paper, leaving an overhang on the sides.

2. In a bowl, combine graham cracker crumbs, melted butter, and sugar, then press the mixture firmly into the prepared pan.

3. Bake the crust for 10 minutes, then set aside to cool slightly.

4. In a large bowl, beat the room temperature cream cheese until smooth, then gradually beat in the sugar.

5. Add eggs one at a time on low speed, then gently mix in the sour cream, vanilla extract, and lemon juice until just combined.

6. Pour the filling evenly over the pre-baked crust and smooth the top with a spatula.

7. Bake for 35-45 minutes, until the edges are set and the center has a slight jiggle.

8. Turn off the oven and let the cheesecake cool inside with the door cracked open for one hour, then cool completely at room temperature.

9. Cover the pan and chill in the refrigerator for at least 4 hours, or preferably overnight.

10. Use parchment handles to lift the cheesecake from the pan and cut into 9 or 12 bars, wiping the knife clean between cuts.

11. Melt the white chocolate and pink candy melts in separate bowls.

12. On parchment paper, create oval shapes with white chocolate for ears, add smaller pink ovals inside, and let them harden.

13. Place a round dollop of melted white chocolate on each bar for the face, attach two hardened ears, and use gel or mini chips for the eyes and nose.