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Ingredients — Crust:
- 6 tablespoons butter, melted
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
Ingredients — Cheesecake:
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- 2 eggs, room temperature
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
Ingredients — Strawberry Topping:
- 3 tablespoons water
- 1 tablespoon lemon juice
- 1 ½ cups fresh strawberries, chopped
- 5 tablespoons sugar
- 2 teaspoons cornstarch
Ingredients — White Chocolate Drizzle:
- ½ cup white chocolate chips
Instructions:
- Preheat oven to 325°F (163°C). Line a 9×13-inch pan with parchment paper.
- Mix graham crumbs, sugar, and melted butter until sandy and press firmly into the pan.
- Bake crust for 10 minutes and set aside.
- Beat cream cheese until smooth.
- Add sugar and mix well, scraping the bowl.
- Blend in sour cream and vanilla.
- Add eggs one at a time on low speed until just combined.
- Pour cheesecake batter over crust and spread evenly.
- Bake 25–30 minutes until center is slightly jiggly. Cool.
- In a saucepan, combine strawberries, sugar, water, and lemon juice. Cook 5–7 minutes.
- Mix cornstarch with 1 tablespoon water and stir into strawberries. Cook 2–3 minutes until thick. Cool.
- Spread strawberry topping over cooled cheesecake.
- Refrigerate at least 4 hours or overnight.
- Melt white chocolate chips in short microwave intervals, stirring until smooth.
- Drizzle over cheesecake bars.
- Slice into squares and serve.
