Step 1

Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper and set aside.

Step 2

Combine graham cracker crumbs and sugar in a medium bowl and make a small well. Pour the melted butter in the well and mix until evenly combined.

Step 3

Transfer the crust mixture to the prepared baking pan and gently press the mixture evenly into the bottom of the pan. Bake for 8 minutes.

Step 4

While the crust is baking, beat together the cheesecake ingredients in a medium bowl until smooth and creamy and set aside.

Step 5

Add the strawberries and lemon juice to a medium saucepan and cook over medium-high heat for 5 to 7 minutes until the strawberries are bursting and juice has started to form.

Step 6

In a separate bowl, combine the brown sugar and cornstarch. Then stir it into the strawberry mixture and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove from heat.

Step 7

Make the oatmeal crumble by combining all of the ingredients in a large bowl and use a pastry cutter or your fingers to mix the ingredients together, squishing the cubes of butter and creating a coarse crumble.

Step 8

Pour the cheesecake mixture over the baked crust and spread out evenly. Top the cheesecake mixture with the strawberry sauce. Top the strawberries with the crumble topping.

Step 9

Bake the cheesecake bars for 50 to 70 minutes, until the top of the crumble is golden brown. Remove from the oven and let cool in pan on a wire rack for 30 to 60 minutes. Transfer to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing into squares.