Preheat the oven to 325°F (163°C) and line a 9x9-inch baking pan with parchment paper for easier removal.

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.

Press the crust mixture firmly and evenly into the bottom of the prepared baking pan.

Bake the crust for 8–10 minutes until lightly golden, then remove from the oven and let it cool slightly.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy with no lumps remaining.

Add the eggs one at a time, mixing gently after each addition until fully incorporated.

Mix in vanilla extract and sour cream until the cheesecake filling becomes smooth and creamy.

Pour the cheesecake filling over the cooled crust and spread evenly with a spatula.

Bake for 30–35 minutes, or until the center is mostly set with a slight jiggle remaining.

Remove the cheesecake from the oven and allow it to cool completely at room temperature before refrigerating.

While the cheesecake chills, combine strawberries, sugar, cornstarch, water, and lemon juice in a saucepan over medium heat.

Cook the strawberry mixture for several minutes, stirring frequently, until thickened and glossy.

Let the strawberry topping cool completely before spreading it over the chilled cheesecake layer.

Refrigerate the bars for at least 3 hours, or until fully chilled and firm.

Slice into bars and serve cold for the best texture and flavor.