Strawberry cheesecake bars

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• For the Cheesecake Layer:
  • 16 oz (2 blocks) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

  For the Strawberry Topping:

  • 2 cups fresh strawberries, hulled and chopped
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

  Instructions

  1. Prepare the Crust:

  1. Preheat your oven to 350°F (175°C).
  2. Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
  3. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
  4. Press the mixture firmly into the prepared pan to form an even layer.
  5. Bake for 10 minutes, then let cool.

  2. Make the Cheesecake Layer:

• 1. In a large mixing bowl, beat cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing well after each addition.
  3. Stir in vanilla extract and sour cream until fully incorporated.
  4. Pour the cheesecake batter over the cooled crust and spread evenly.

  3. Prepare the Strawberry Topping:

  1. In a small saucepan, combine chopped strawberries, sugar, and cornstarch dissolved in water.
  2. Cook over medium heat, stirring frequently, until the mixture thickens and resembles a jam-like consistency (about 5–7 minutes).
  3. Let cool slightly, then spoon or swirl the topping over the cheesecake layer.

  4. Bake:

  1. Bake in the preheated oven for 30–35 minutes, or until the cheesecake is set but slightly jiggly in the center.
  2. Remove from the oven and let cool to room temperature, then refrigerate for at least 2–3 hours (or overnight).

  5. Serve:

  1. Once chilled, lift the cheesecake out of the pan using the parchment paper.
  2. Slice into bars and serve.
  3. Garnish with fresh strawberries or whipped cream if desired.