Ingredients:
Crust
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons salted butter melted
Cheesecake
- 16 ounces cream cheese softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Strawberry Filling
- 3 cups chopped strawberries
- 2 tablespoons lemon juice
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1½ tablespoons cornstarch
Oatmeal Crumble
- 1 cup old fashioned oats
- 1 cup light brown sugar packed
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter cold and finely diced
Directions:
- Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper and set aside.
- Combine graham cracker crumbs and sugar in a medium bowl and make a small well. Pour the melted butter in the well and mix until evenly combined.
- Transfer the crust mixture to the prepared baking pan and gently press the mixture evenly into the bottom of the pan. Bake for 8 minutes.
- While the crust is baking, beat together the cheesecake ingredients in a medium bowl until smooth and creamy and set aside.
- Add the strawberries, lemon juice, and vanilla to a medium saucepan and cook over medium-high heat for 5 to 7 minutes until the strawberries are bursting and juice has started to form.
- In a separate bowl, combine the brown sugar and cornstarch. Then stir it into the strawberry mixture and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove from heat.
- Make the oatmeal crumble by combining all of the ingredients in a large bowl and use a pastry cutter or your fingers to mix the ingredients together, squishing the cubes of butter and creating a coarse crumble.
- Pour the cheesecake mixture over the baked crust and spread out evenly. Top the cheesecake mixture with the strawberry sauce. Top the strawberries with the crumble topping.
- Bake the cheesecake bars for 50 to 70 minutes, until the top of the crumble is golden brown. Remove from the oven and let cool in pan on a wire rack for 30 to 60 minutes. Transfer to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing into squares.
Enjoy !!