Follow these step-by-step instructions to bake the perfect Strawberry Cheesecake Bars every time!

Step 1: Prepare the Graham Cracker Crust

1. Preheat your oven to 350°F (175°C). Preheating ensures the oven is at the correct temperature when you place the bars in, allowing for even baking and a perfectly set crust and filling.
2. Crush the graham crackers. You can use a food processor for a quick and even crumb, or place the graham crackers in a zip-top bag and crush them with a rolling pin. Aim for fine crumbs for a smooth crust.
3. Melt the butter. Melt the unsalted butter in a microwave-safe bowl or in a saucepan over low heat. Melted butter will bind the graham cracker crumbs and sugar together to form the crust.
4. Combine crust ingredients. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until all the crumbs are moistened and the mixture resembles wet sand.
5. Press crust into pan. Press the graham cracker mixture firmly and evenly into the bottom of an ungreased 9×13 inch baking pan. Use the bottom of a measuring cup or a flat-bottomed glass to help press it down evenly for a uniform crust thickness.
6. Pre-bake the crust. Bake the crust in the preheated oven for 8-10 minutes. Pre-baking sets the crust, preventing it from becoming soggy when the cheesecake filling is added. The edges should be lightly golden brown.
7. Let the crust cool slightly. While the crust is pre-baking, you can prepare the cheesecake filling. Let the crust cool slightly while you make the filling to prevent the heat from affecting the cream cheese mixture.

Step 2: Make the Creamy Cheesecake Filling

1. Soften the cream cheese. Ensure your cream cheese is softened to room temperature. This is crucial for a smooth, lump-free cheesecake filling. Softened cream cheese blends easily and creates the desired creamy texture.
2. Beat cream cheese and sugar. In a large bowl, using an electric mixer (stand mixer or hand mixer), beat the softened cream cheese and granulated sugar together until smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
3. Add sour cream and vanilla. Beat in the sour cream and vanilla extract until just combined. Mix until just incorporated to avoid overmixing, which can lead to cracks in the cheesecake.
4. Incorporate eggs one at a time. Beat in the eggs one at a time, mixing until just combined after each addition. Again, avoid overmixing at this stage. Mix until just combined after each egg to prevent introducing too much air into the batter.
5. Pour filling over crust. Pour the prepared cheesecake filling evenly over the slightly cooled pre-baked graham cracker crust. Spread it smoothly to ensure even baking and a beautiful final appearance.

Step 3: Bake the Cheesecake Bars

1. Bake in preheated oven. Bake in the preheated oven for 30-35 minutes, or until the cheesecake is set and the edges are lightly golden. The center should be just slightly jiggly but not liquidy.
2. Turn off oven and let cool in oven with door ajar. Turn off the oven and leave the cheesecake bars in the oven with the door slightly ajar for 30 minutes. This gradual cooling process helps prevent cracks from forming on the surface of the cheesecake.
3. Cool completely at room temperature. Remove the cheesecake bars from the oven and let them cool completely at room temperature. This is important for the cheesecake to continue setting and to prevent condensation if placed directly in the refrigerator while still warm.
4. Chill in refrigerator. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set and chill. Chilling is essential for the cheesecake to firm up and develop its best texture and flavor.

Step 4: Prepare the Strawberry Topping

1. Hull and slice strawberries. While the cheesecake bars are chilling, prepare the strawberry topping. Hull and slice the fresh strawberries. Slicing allows for even cooking and distribution of strawberry flavor.
2. Combine strawberries, sugar, cornstarch, and lemon juice. In a medium saucepan, combine the sliced strawberries, granulated sugar, cornstarch, and lemon juice. Stir gently to combine.
3. Cook over medium heat. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly. This usually takes about 5-7 minutes. The cornstarch will help create a glaze-like consistency.
4. Let the strawberry topping cool completely. Remove from heat and let the strawberry topping cool completely. Cooling allows the topping to thicken further and prevents it from melting the cheesecake when you spread it on top.

Step 5: Assemble and Serve

1. Spread strawberry topping over chilled cheesecake bars. Once the cheesecake bars are fully chilled and the strawberry topping is cooled, spread the strawberry topping evenly over the top of the cheesecake bars.
2. Cut into bars and serve. Cut the cheesecake bars into squares or rectangles. For clean cuts, use a sharp knife dipped in warm water and wiped clean between cuts.
3. Garnish (optional). Garnish with extra fresh strawberry slices, a sprig of mint, or a dusting of powdered sugar for an extra touch of elegance.