Step-by-Step Instructions
1. Prep the Pan Preheat your oven to 325°F. Line an 8×8 inch square baking pan with parchment paper, leaving a little hanging over the sides (this helps you lift the bars out later).
2. Make the Crust Mix the crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
3. Make the Strawberry Sauce Put the strawberries, 1 tablespoon sugar, and lemon juice in a small blender or food processor. Blend until smooth. (Optional: Strain through a mesh sieve if you want no seeds).
4. Make the Filling In a bowl, beat the cream cheese and sugar until very smooth. Add the sour cream and vanilla. Add the eggs one at a time, mixing on low speed just until combined.
5. Layer and Swirl Pour the cheesecake filling over the crust. Drop small spoonfuls of the strawberry sauce on top of the batter. Use a toothpick or a knife to gently swirl the red sauce into the white cheesecake to make a pretty pattern.
6. Bake Bake at 325°F for 35 to 40 minutes. The edges should be puffy, but the center should still have a slight jiggle.
7. Chill Let the bars cool on the counter for 1 hour, then refrigerate for at least 4 hours before cutting into squares.
Pro-Tips
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The Clean Cut: For perfect squares, lift the whole block out using the parchment paper. Wipe your knife clean after every single cut.
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Room Temp: Just like a big cheesecake, if your cream cheese is cold, the bars will be lumpy!
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Extra Sauce: If you have leftover strawberry sauce, drizzle it over the bars right before serving.
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