Ingredients:
Crust:
2 cups graham cracker crumbs
Add 2 tablespoons of granulated sugar to the mixture.
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; set aside.
Make a small well and pour melted butter into it. Mix until evenly combined.
Transfer the crust mixture to the prepared baking pan and gently press it evenly into the bottom. Bake for 8 minutes.
While the crust is baking, beat together the cheesecake ingredients in a medium bowl until smooth and creamy. Set aside.
In a medium saucepan, cook strawberries, lemon juice, and vanilla over medium-high heat for 5 to 7 minutes until strawberries burst and juice forms.
In a separate bowl, combine brown sugar and cornstarch. Stir into the strawberry mixture and cook for an additional 2 minutes until the mixture thickens and resembles pie filling. Remove from heat.
Make the oatmeal crumble by combining all crumble ingredients in a large bowl. Use a pastry cutter or fingers to mix, creating a coarse crumble.
Pour the cheesecake mixture over the baked crust, spreading it evenly. Top with the strawberry sauce, then add the crumble topping.
Bake the cheesecake bars for 50 to 70 minutes until the crumble top is golden brown.
Take it out of the oven and allow it to cool in the pan on a wire rack for 30 to 60 minutes.
. Transfer to the refrigerator and cool for at least 4 hours, preferably overnight, before slicing into squares.