1. Preheat your oven to 325°F (160°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press the crust mixture firmly into the bottom of the prepared pan. Use the bottom of a glass or measuring cup to create an even layer. Bake for 10 minutes, then remove from oven to cool slightly.
4. In a large mixing bowl, beat the softened cream cheese and 2/3 cup sugar together until smooth and creamy, about 3-4 minutes with an electric mixer.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until just combined. Be careful not to overmix, or the cheesecake can become dense.
6. Pour half of the cheesecake batter over the cooled crust, smoothing it into an even layer.
7. Unwrap the Rolos and place them evenly spaced over the cheesecake layer. I like to keep them about an inch apart to allow the caramel to melt and spread slightly without merging.
8. Carefully pour the remaining cheesecake batter over the Rolos, covering them completely. Gently tap the pan on the counter to remove any air bubbles.
9. Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.
10. Turn off the oven and leave the bars inside with the door slightly open for 30 minutes. This gradual cooling helps prevent cracks.
11. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.
12. Use the parchment paper overhang to lift the bars out of the pan. Slice into 12 squares using a sharp knife, wiping the blade clean between cuts for neat edges.

When I first made these with Mama Lou, she insisted on the slow cooling step. She said it was the secret to a “perfectly smooth cheesecake face,” a phrase that always makes me smile. Ouma and I would watch eagerly as the Rolos melted into golden pools beneath the creamy top, a little magic happening right in the oven.