1. Prepare for Baking: Preheat your oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang to make removing the bars easier once baked.

2. Make the Crust: In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs, 1/3 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Stir until well mixed. Pour this mixture into the prepared pan and press it firmly to create a solid layer. Bake the crust in the preheated oven for about 8-10 minutes, then take it out and set it aside to cool.

3. Create the Cheesecake Filling: In a large bowl, use a mixer to beat 16 oz of softened cream cheese with 3/4 cup of granulated sugar until the mixture is smooth and creamy. Add the 2 large eggs one at a time, ensuring to mix thoroughly after each addition. Then, stir in 1 tsp of vanilla extract and 1/4 cup of sour cream until everything is nicely blended.

4. Assemble the Layers: Pour the creamy cheesecake filling over the cooled graham cracker crust, smoothing it out evenly with a spatula. Spoon small dollops of the cherry pie filling onto the surface and use a knife to gently swirl it into the cheesecake mixture for a marbled effect.

5. Bake: Place the assembled cheesecake in the oven and bake for 35-40 minutes. The cheesecake should be set but will still have a slight jiggle in the center when done. Remove it from the oven and allow it to cool at room temperature.

6. Chill: Once the cheesecake is cool, cover it with plastic wrap and refrigerate for at least 4 hours or overnight to firm up.

7. Decorate and Serve: Before serving, melt 1/4 cup of white chocolate chips in the microwave or on a double boiler. Drizzle the melted chocolate over the chilled cheesecake bars. If desired, sprinkle red and green sprinkles on top for a festive touch. Slice into squares and enjoy!