Prepare the Crust:
Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of an 8×8-inch baking pan lined with parchment paper. Bake for 8–10 minutes, then let it cool while you prepare the filling.

Make the Cheesecake Batter:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add sour cream, vanilla extract, and cream soda, mixing until fully incorporated. Beat in the eggs one at a time, ensuring not to overmix. Pour the batter over the cooled crust and spread evenly.

Bake the Cheesecake Bars:
Bake at 325°F (160°C) for 30–35 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool gradually inside the oven for 1 hour to prevent cracking. Remove and let it cool completely at room temperature before chilling in the fridge for at least 4 hours (or overnight).

Create the Butterscotch Glaze:
In a small saucepan, heat heavy cream, brown sugar, and butter over medium heat, stirring constantly until the mixture thickens and becomes glossy (about 5 minutes). Remove from heat and stir in vanilla extract. Let the glaze cool slightly before spreading it evenly over the chilled cheesecake bars.

Decorate and Slice:
For a Hufflepuff touch, sprinkle edible gold dust or add fondant designs resembling badgers. Use a warm knife to slice cleanly into squares.