Ingredients
For the crust
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
For the cheesecake layer
2 packages cream cheese 400 g total
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the strawberry topping
2 cups strawberries chopped
1/2 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 cup water
Preparation
Crust
In a bowl mix graham cracker crumbs with sugar
Add melted butter and mix until well combined
Press mixture firmly into the bottom of a rectangular pan
Refrigerate for 20 minutes
Cheesecake layer
In a bowl beat cream cheese until smooth
Add powdered sugar and vanilla and mix well
In another bowl whip the cream until stiff peaks form
Fold whipped cream gently into the cream cheese mixture
Spread evenly over the chilled crust
Refrigerate for at least 1 hour
Strawberry topping
In a saucepan add strawberries sugar and lemon juice
Cook over medium heat until strawberries soften
Mix cornstarch with water and add to the pan
Stir until thickened
Let cool completely
Assembly
Pour cooled strawberry topping over cheesecake layer
Spread evenly
Refrigerate for at least 4 hours or overnight
Cutting and serving
Cut into squares
Serve cold
Storage
Keep refrigerated up to 3 days
Can be frozen for up to 1 month
Tips
You can replace strawberries with cherries or raspberries
For firmer bars chill longer before cutting