Cooking Strawberry Shortcake Cheesecake Bars: The Process

• Preheat your oven to 325°F (163°C). Line your 9x9-inch baking pan with parchment paper, leaving some overhang on the sides to lift the bars out easily once baked.
• In a medium bowl, combine 1 1/2 cups of graham cracker crumbs and 1/4 cup sugar. Pour in the melted 1/2 cup unsalted butter and stir until the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan, creating a solid base for your cheesecake bars.
• In a large mixing bowl, beat the 12 oz softened cream cheese until creamy and smooth. Gradually add 1 cup sugar and 1 teaspoon vanilla extract, mixing well to combine. Add the 3 large eggs one at a time, beating after each addition until incorporated and the batter is silky.
• Pour the cheesecake filling over the crust and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center slightly jiggles when you gently shake the pan. Avoid overbaking to keep the filling creamy.
• Remove the bars from the oven and let them cool to room temperature. Once cooled, refrigerate for at least 3 hours or overnight for best results. Before serving, arrange the 2 cups of hulled and sliced fresh strawberries evenly on top, and add a generous dollop of 1 cup whipped cream. For an extra touch, you can lightly dust with powdered sugar or drizzle with strawberry syrup.