# What You'll 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 ounces 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, freshly squeezed
# How-To:
01 - Line an 8 x 8 inch square pan with parchment, leaving an overhang on two opposite sides for easy removal; set aside.
02 - Combine graham cracker crumbs and granulated sugar in a bowl, add melted butter and mix until evenly coated; press the mixture firmly and evenly into the bottom of the prepared pan to form a compact crust.
03 - Place the crust in the refrigerator to firm while preparing the filling to ensure a stable base.
04 - Using a mixer or whisk, beat the softened cream cheese until smooth; add powdered sugar and vanilla and continue mixing until fully combined and silky.
05 - In a separate chilled bowl, whip the cold heavy cream to stiff peaks, taking care not to overwhip.
06 - Gently fold the whipped cream into the cream cheese mixture in thirds until homogeneous and light, maintaining volume.
07 - Spread the cheesecake filling evenly over the chilled crust and smooth the surface with a spatula.
08 - Toss sliced strawberries with granulated sugar and lemon juice in a small bowl; let macerate for about 10 minutes to release juices.
09 - Arrange the macerated strawberries over the cheesecake layer, cover, and refrigerate for at least 4 hours until fully set.
10 - Lift the bars from the pan using the parchment overhang, transfer to a cutting board, slice into 12 equal bars, and serve chilled.
