Preheat oven to 325F (165C). Line an 8×8 inch square baking dish with parchment paper, leaving a bit of overhang to easily lift out the cheesecake bars later.

Toss all the crust ingredients into your food processor and pulse to combine. Pour the crust mixture into the lined baking dish, spread it out evenly and press down firmly using the flat bottom of a glass or measuring cup.

Bake for 10 minutes and set aside to cool for a few minutes while you make the cheesecake filling.

Wipe the food processor clean. Add all the vanilla cheesecake filling ingredients and process until smooth.

Pour the cheesecake filling over the crust and smooth it out evenly.

Bake for about 30 to 35 minutes or until the edges are set and the center jiggles slightly.

Let the baking dish cool at room temperature.

In a saucepan, combine 1 pound of strawberries and sugar. Simmer gently over medium heat for 10-15 minutes, stirring occasionally.

Mix lemon juice and cornstarch until dissolved and stir into the simmering compote.

Remove from heat and stir through remaining strawberries. Let cool to lukewarm.

Pour the strawberry topping over the cheesecake and spread out evenly.

Cover and refrigerate to chill and set for at least 4 to 5 hours or overnight.

Lift the cheesecake out of the pan using the parchment paper and slice into squares.

Serve immediately or keep stored in an airtight container in the fridge for 3 to 4 days.