Step 1

Line an 8 inch square baking pan with parchment paper leaving some outside of the pan.

Step 2

Next in a medium sized bowl, whisk cookie crumbs, granulated sugar and melted butter together until combined.

Step 3

Press cookie mixture into the bottom of the pan. Refrigerate for 45-60 minutes.

Step 4

While cookie crust chills, add cream cheese, sugar, strawberries and vanilla a bowl with a hand mixer (or you can use a Vitamix or other heavy duty blender).

Step 5

Mix until smooth.

Step 6

Add half of whipped cream to cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped cream.

Step 7

Remove baking pan with crust from refrigerator and pour filling into baking pan and smooth with a spatula.

Step 8

Freeze cheesecake for at least 4 hours then use a hot knife cut into 3 rows horizontally and vertically creating 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.