Preheat the oven to 350°F (175°C). Line a square 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.

Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes until slightly golden. Remove and let cool.

In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.

Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated.

Pour the cheesecake mixture over the cooled crust, spreading it evenly.

In a saucepan over medium heat, combine diced strawberries, sugar, cornstarch, and water.

Cook for 5–7 minutes, stirring frequently, until the mixture thickens and the strawberries break down slightly.

Allow the topping to cool for a few minutes, then spoon it over the cheesecake layer.

Bake in the preheated oven for 25–30 minutes, or until the edges are set but the center still has a slight jiggle.

Let the bars cool completely at room temperature, then refrigerate for at least 3 hours or overnight for best results.

Once chilled, lift the bars out of the pan using the parchment overhang. Slice into 12 bars and serve. Enjoy!