Adjust an oven rack to a middle position of the oven. Preheat the oven to 350F [180C]. Grease a 9 x 13 in [23 to 33 cm] pan and line it with a parchment sling.

Place the graham cracker crumbs and sugar in a medium bowl and whisk together. Pour in the melted butter and stir until combined.

Press the mixture into the prepare pan and bake for 10 minutes. Remove the pan from the oven and let cool. After the pan has cooled, wrap the outside sides in two layer of aluminum foil, with the shiny side facing out (this helps keep the sides of the cheesecake from browning).

In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium speed until light and completely smooth, 4 to 5 minutes. Scrape down the sides of the bowl often, making sure all the cream cheese has incorporated and is silky smooth. Add the sugar and salt and beat on medium speed until completely incorporated, stopping to scrape down the sides fo the bowl as needed, 2 to 3 minutes. Add the sour cream and vanilla, and beat on medium speed until combined. Add the eggs, one at a time, beating on low speed after each addition, until just combined. Using a spatula, give the filling a couple of turns to make sure it is fully mixed.

Pour the filling over the cooled crust and use an offset spatula to smooth the top. Bang the bottom of the pan on the counter a few times to help get rid of any air bubbles. Bake the cheesecake until the center of the cheesecake registers 150F [65C], 30 to 35 minutes. The outside 2 to 3 in [5 to 8 cm] of the cheesecake will be puffed and fairly firm and set, but the center will still be slightly jiggly at this point. Turn off the heat, open the oven door just a crack, and let the cheesecake rest and cool in the warm oven for 1 hour.

Transfer the pan to a wire rack and let the cheesecake cool. Once it is completely cool, place a piece of parchment over the top of the pan (this helps keep condensation off the top of the cheesecake) and transfer it to the refrigerator. Let chill for at least 6 hours or overnight.

When the ganache layer is completely set, melt the white chocolate in a small saucepan, stirring constantly, until smooth. Add a few drops of red food coloring until the desired color is reached. If your white chocolate seizes when the food coloring is added, add a a little bit of water (a scant teaspoon at a time), stirring constantly, until it smooths out again (this happened to me, and it smoothed out just fine). Pour the chocolate into a disposable piping bag (or small zip-top bag) and snip the end to make a small opening (you want thin lines, so the smaller hole, the better). The chocolate will immediately want to start pouring out, so tip the end up until you are ready to pipe, and be ready to pipe immediately. Make a pattern across the top. Let the chocolate set before slicing. Use the parchment paper to gently remove the bars from the pan. Cut the cheesecake bars into squares.