Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the bars out easily.
For the crust: In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove from the oven and let cool slightly.
For the filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and strawberry puree.
Pour the filling over the crust in the pan. Bake for 30-35 minutes, or until the center is just set. Remove from the oven and cool to room temperature, then refrigerate for at least 3 hours.
For the topping: Arrange the sliced strawberries on top of the chilled cheesecake. Warm the strawberry jam slightly to make it easier to spread, then brush it over the strawberries.
Lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve.
Prep Time: 20 minutes | Cooking Time: 43 minutes | Total Time: 4 hours (including chilling)
Kcal: 320 kcal | Servings: 9 bars
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