1-Prepare the crust by combining 2 cups (200 grams) graham cracker crumbs, a pinch of salt, ¼ cup (55 grams) packed brown sugar, and ½ cup (225 grams) melted butter. Press the mixture evenly into a 9×13 inch baking pan lined with parchment or foil, then chill in the fridge while preparing the filling.

2-For the filling, beat 16 ounces (455 grams) full-fat cream cheese for 2 minutes until smooth. Add ½ cup (100 grams) granulated sugar and 1 teaspoon vanilla extract, then beat for another 2-3 minutes. In a separate bowl, beat 1 ½ cups (375 ml) heavy whipping cream to medium peaks, and gently fold it into the cream cheese mixture in two additions before spreading over the crust and chilling.

3-Make the topping by combining 2 tablespoons water and 2 tablespoons cornstarch to form a slurry. In a saucepan, add the slurry, 1 ½ pounds (680 grams) hulled and chopped strawberries, and 1 cup (200 grams) granulated sugar. Cook over medium-high heat, bringing to a boil, then simmer for about 10 minutes until thickened. Stir in 1 tablespoon lemon juice and let cool mostly before using.

4-Use a slotted spoon to place the strawberries over the cheesecake filling in an even layer, discarding or saving any leftover liquid.

5-Chill the cheesecake bars in the fridge for at least 6-8 hours or overnight. Use the parchment edges to lift the bars out and slice with a sharp knife, cleaning the knife between cuts for neat results.