Directions

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. In a small bowl, combine graham cracker crumbs and sugar. Stir in melted butter. Press into bottom of prepared pan. Bake until edges just begin to brown, 13-15 minutes. Cool completely on a wire rack.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust.
• Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.
• For topping, in a small saucepan, mix sugar and cornstarch. Add strawberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely; spread over filling. Cover; refrigerate until set, 8 hours or overnight. Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.