Strawberry Cheesecake Bars for 16

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of the pan using the back of a measuring cup.
3. Bake the crust for 8–10 minutes until the edges are fragrant and slightly mahogany-colored. Remove and let cool.
4. Beat the softened cream cheese and sugar until completely smooth and fluffy (about 3 minutes).
5. Add eggs one at a time, beating on low speed just until combined to avoid incorporating too much air.
6. Stir in the vanilla extract and lemon juice using a rubber spatula until the batter is a uniform, pale cream color.
7. In a saucepan, combine diced strawberries, sugar, and lemon juice. Simmer over medium heat for 10 minutes.
8. Stir in the cornstarch slurry and cook for 1 more minute until thickened. Let cool slightly.
9. Pour the cheesecake filling over the pre-baked crust and swirl in the strawberry reduction using a toothpick or skewer.
10. Bake the bars until set, then allow them to cool and chill in the refrigerator for 4 hours before slicing.