Philadelphia Strawberry Cheesecake Bars

Pour the cheesecake filling over the cooled crust and spread it evenly.

Bake for 35-40 minutes, or until the center is set but still slightly jiggly.

Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, or until fully chilled.

Prepare Strawberry Topping:

In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice.

Cook over medium heat until the strawberries release their juices and the mixture begins to boil.

Stir in the cornstarch mixture and continue to cook, stirring constantly, until the topping thickens.

Remove the saucepan from the heat and let the strawberry topping cool completely.

Assemble Cheesecake Bars:

Once the cheesecake is fully chilled, spread the cooled strawberry topping over the top.

Use the parchment paper overhang to lift the cheesecake out of the baking dish and onto a cutting board.

Slice into bars.

Serve:

Serve the cheesecake bars chilled. Store any leftovers in the refrigerator for up to 5 days.