Instructions:

Preheat Oven: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.

Prepare Crust:

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of the prepared baking dish to form the crust.
Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

Make Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar and mix until well combined.
Beat in the sour cream and vanilla extract until smooth.
Add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.

Bake Cheesecake:

Pour the cheesecake filling over the cooled crust and spread it evenly.
Bake for 35-40 minutes, or until the center is set but still slightly jiggly.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, or until fully chilled.

Prepare Strawberry Topping:

In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice.
Cook over medium heat until the strawberries release their juices and the mixture begins to boil.
Stir in the cornstarch mixture and continue to cook, stirring constantly, until the topping thickens.
Remove the saucepan from the heat and let the strawberry topping cool completely.

Assemble Cheesecake Bars:

Once the cheesecake is fully chilled, spread the cooled strawberry topping over the top.
Use the parchment paper overhang to lift the cheesecake out of the baking dish and onto a cutting board.
Slice into bars.
Serve:

Serve the cheesecake bars chilled. Store any leftovers in the refrigerator for up to 5 days.

ENJOY!