# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted (1 stick)
→ Cheesecake Layer
04 - 16 ounces cream cheese, softened (2 x 8-oz packages)
05 - 1 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 1 cup cold heavy cream
→ Strawberry Topping
08 - 2 cups fresh strawberries, hulled and sliced
09 - 2 tablespoons granulated sugar
10 - 1 tablespoon fresh lemon juice
# Directions:
01 - Line an 8 x 8-inch square pan with parchment paper, leaving a 2-inch overhang on two sides to facilitate removal.
02 - Combine graham cracker crumbs and granulated sugar in a bowl; stir in melted butter until the mixture resembles wet sand. Press the crumb mixture evenly and firmly into the bottom of the prepared pan to form a compact layer. Refrigerate while preparing the filling.
03 - Using an electric mixer or a whisk, beat the softened cream cheese until smooth and free of lumps. Add powdered sugar and vanilla extract and mix until homogeneous.
04 - In a chilled bowl, whip the cold heavy cream until stiff peaks form, taking care not to overwhip.
05 - Gently fold the whipped cream into the cream cheese mixture in thirds until fully incorporated and airy. Spread the filling evenly over the chilled crust and smooth the surface with a spatula.
06 - Toss the sliced strawberries with granulated sugar and lemon juice in a small bowl. Let sit at room temperature for 10 minutes to release juices and enhance flavor.
07 - Arrange the macerated strawberries over the cheesecake layer in an even layer. Cover the pan and refrigerate for at least 4 hours until the filling is set.
08 - Lift the set slab from the pan using the parchment overhang. Transfer to a cutting board and slice into 12 even bars. Serve chilled.
