Simple Strawberry Cheesecake Bars Recipe

0 Start by heating your oven to 400°F. Line a 9x9-inch pan with parchment paper, leaving an overhang on all sides for easy lifting later.
1 In a large bowl, mix graham cracker crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of the pan using a flat-bottomed glass or the back of a measuring cup. Bake this base layer for 10 minutes, then let it cool and lower your oven temperature to 325°F.
2 In a large mixing bowl or the bowl of a stand mixer, beat the room-temperature cream cheese, sugar, and vanilla on medium speed until smooth—about a minute and a half. Keep the speed low to avoid whipping in too much air, which can cause cracks later. 
3 Scrape down the sides of the bowl with a rubber spatula, then mix in the sour cream until just blended.
4 Add eggs one at a time, mixing on low speed after each addition. Don’t overmix—just until everything comes together. 
5 Pour the cheesecake layer over your cooled crust and smooth the surface with a wooden spoon or offset spatula. Tap the pan gently on the counter a few times to release any air bubbles.
6 Place a small oven-safe pan filled with hot water on the oven rack just below your baking pan. This creates steam, helping the bars bake evenly and reducing the chance of cracking.
7 Bake for 40–45 minutes, until the edges are firm and the center still has a slight jiggle. Don’t worry—it’ll set as it cools.
8 Turn off the oven, crack the oven door slightly (you can place a wooden spoon to keep it open), and let the bars cool inside for 30 minutes. This gradual cooling helps prevent cracking. After that, take it out of the oven and let the cheesecake cool fully at room temperature, then cover with foil and chill in the fridge for at least 8 hours or overnight.
9 For the strawberry topping, combine fresh strawberries, sugar, and lemon juice in a medium saucepan over medium heat. Let the strawberries break down for 10–12 minutes, stirring now and then.
10 Mix cornstarch with water until smooth in a separate small bowl, then stir it into the saucepan slowly. Keep stirring until the sauce thickens, then remove from the heat and let it cool completely.
11 Once the cheesecake is fully chilled, spoon the strawberry sauce evenly over the top. Gently spread it out and let some pool around the edges. Slice with a sharp knife and serve cold.