Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until it’s like wet sand. Press firmly into an 8x8-inch baking pan. Pop it in the oven for 8–10 minutes. Let it cool while you prep the filling — I like to taste-test the crumbs here. Totally optional, but highly recommended.

Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla. The batter should be silky, dreamy, and slightly addictive on its own. Resist the urge to eat it straight from the bowl… maybe.

Puree the strawberries with sugar and lemon juice until smooth. You want a sweet-tart vibe that’ll complement the creamy filling perfectly.

Pour the cheesecake filling over the cooled crust. Spoon the strawberry puree in dollops on top. Take a knife and swirl it gently, creating pretty patterns. Don’t overthink — uneven swirls = character, remember?

Bake for 30–35 minutes until the edges are set but the center still jiggles slightly. Let cool to room temperature, then refrigerate for at least 2 hours. The chill time makes them perfect for slicing into clean bars without falling apart.