Strawberry Cheesecake Bars

These are my most popular bars. I usually make at least 500 of these at parties. It’s a very simple recipe but full of great taste!
I offer you this recipe in exchange for a simple “hello”. 
You’ll find the Full recipe in first comment .

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and chopped
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

1. Preheat the Oven: Set your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the bars after baking.
2. Prepare the Crust: In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Bake the crust for about 10 minutes, or until it’s lightly golden. Remove from the oven and let it cool while you prepare the filling.
3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and flour, and beat until just combined. Be careful not to overmix, as this can cause the cheesecake to crack.
4. Pour the Filling: Spread the cheesecake filling evenly over the cooled crust. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking, as the cheesecake will continue to set as it cools.
5. Prepare the Strawberry Topping: While the cheesecake is baking, make the strawberry topping. In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and release their juices, about 5-7 minutes. Stir in the cornstarch mixture and cook for an additional 1-2 minutes, or until the topping has thickened. Remove from heat and let it cool.
6. Chill the Cheesecake: Once the cheesecake is baked, remove it from the oven and allow it to cool to room temperature. Then, refrigerate for at least 3 hours, or overnight for best results.
7. Add the Strawberry Topping: Once the cheesecake has set, spread the cooled strawberry topping evenly over the top. Refrigerate for an additional 30 minutes to allow the topping to firm up.
8. Serve: Using the parchment paper overhang, lift the cheesecake out of the pan and transfer it to a cutting board. Cut into bars and serve chilled.

Tips:

• Ensure the cream cheese is fully softened to avoid lumps in the filling.
• For a thicker crust, add an extra 1/4 cup of graham cracker crumbs.
• These bars can be stored in an airtight container in the refrigerator for up to 5 days.