Ingredients:
For the Crust:
2 cups of graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Filling:
16 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
For the Strawberry Topping:
2 cups fresh strawberries, sliced
1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, and sugar in a bowl.
Press the mixture into the bottom of a greased 9×13 inch baking dish.
Bake for 8 minutes, then remove from oven and let cool.
Make the Cheesecake Filling:
Beat the cream cheese until smooth.
Add sugar and vanilla, and beat until well combined.
Add eggs one at a time, beating after each addition.
Stir in sour cream.
Pour the filling over the cooled crust and spread evenly.
Bake the Cheesecake:
Bake in the preheated oven for about 25-30 minutes, or until the filling is set.
Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours.
Prepare the Strawberry Topping:
Combine strawberries, sugar, cornstarch, and water in a saucepan.
Cook over medium heat, stirring frequently, until the mixture thickens.
Let the strawberry mixture cool slightly, then spread it over the cooled cheesecake.
Final Touch:
Refrigerate the cheesecake bars for at least 1 hour before slicing.
Cut into bars and serve chilled.