Step 1: Prepare the Pan and Preheat Oven

Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later. Lightly spray with non-stick cooking spray and set aside.

Step 2: Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix with a fork until the mixture resembles wet sand and holds together when pressed. Press this mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup or glass to pack it down tightly. Bake the crust for 10 minutes, then remove and set aside to cool slightly while you prepare the filling.

Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl. Add the sugar and beat for another 2 minutes until light and fluffy. Add the eggs one at a time, beating on low speed just until incorporated after each addition. Don’t overmix! Add the sour cream, flour, vanilla extract, and salt. Beat on low speed just until smooth and combined, scraping the bowl as needed.

Step 4: Bake the Cheesecake Bars

Pour the cream cheese filling over the warm crust, spreading it evenly with a spatula. Gently tap the pan on the counter a few times to release any air bubbles. Bake at 325°F for 30-35 minutes. The edges should be set, but the center should still have a slight jiggle (it will firm up as it cools). Don’t overbake or the bars will be dry. Remove from the oven and let cool completely on a wire rack (about 1 hour), then refrigerate for at least 3-4 hours or overnight.

Step 5: Make the Strawberry Topping

Once the cheesecake bars are chilled and set, prepare the strawberry topping. In a small saucepan, combine 1 cup of the sliced strawberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring frequently, until the mixture comes to a simmer and thickens, about 5-7 minutes. The strawberries will break down and create a glossy sauce. Remove from heat and stir in the remaining 2 cups of fresh sliced strawberries. Let the topping cool to room temperature, about 20 minutes.

Step 6: Top and Serve

Spread the strawberry topping evenly over the chilled cheesecake. Return to the refrigerator for at least 30 minutes to let the topping set slightly. When ready to serve, use the parchment paper overhang to lift the entire slab out of the pan. Place on a cutting board and use a sharp knife (wiped clean between cuts) to slice into 12-16 bars. Serve chilled and enjoy!