# What You Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Cheesecake Layer
04 - 16 oz cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 1 cup heavy cream, cold
→ Strawberry Topping
08 - 2 cups fresh strawberries, hulled and sliced
09 - 2 tablespoons granulated sugar
10 - 1 tablespoon lemon juice
# How-To:
01 - Line an 8 x 8-inch square baking pan with parchment paper, leaving an overhang for removal. In a medium bowl, combine graham cracker crumbs, granulated sugar and melted butter; press the mixture firmly and evenly into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
02 - In a large bowl, beat the softened cream cheese until smooth and free of lumps. Add powdered sugar and vanilla extract, mixing until fully incorporated and silky.
03 - In a separate chilled bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until uniform and airy, taking care not to deflate the cream.
04 - Spread the cheesecake filling evenly over the chilled crust and smooth the surface with a spatula.
05 - Toss the sliced strawberries with granulated sugar and lemon juice in a small bowl; let sit 10 minutes to macerate and release juices.
06 - Arrange the macerated strawberries across the cheesecake layer. Cover and refrigerate until fully set, at least 4 hours.
07 - Use the parchment overhang to lift the set slab from the pan. Trim edges if desired and slice into 12 bars. Serve chilled.
08 - For a firmer crust, bake the pressed crust at 350°F for 8 minutes, cool completely before adding the filling.
