Prep the Pan

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper so the bars lift out easily later.

Trust me—future you will appreciate this step.

Make the Crust

Mix graham cracker crumbs, sugar, and melted butter in a bowl.

Press the mixture firmly into the bottom of the prepared pan. Use the back of a spoon or a flat glass to pack it down.

Bake for 8 minutes, then set it aside to cool slightly.

Prepare the Cheesecake Filling

In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Don’t overmix—just blend until smooth.

Assemble the Layers

Pour the cheesecake mixture over the baked crust and spread it evenly.

Bake for 25–30 minutes until the center is just set but still slightly jiggly. Cheesecake firms up as it cools.

Let it cool at room temperature for about 30 minutes.

Make the Strawberry Topping

While the cheesecake cools, combine strawberries, sugar, and lemon juice in a saucepan.

Cook over medium heat for 5–7 minutes until the strawberries soften and release their juices.

If you want a thicker topping, stir in a cornstarch slurry and cook for another minute.

Add the Topping

Spread the warm strawberry mixture evenly over the cheesecake layer.

Refrigerate the pan for at least 2 hours so everything sets nicely.

Slice and Enjoy

Lift the cheesecake out using the parchment paper.