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Preheat the oven to 350°F. Line an 8x8 or 9x9 pan with a parchment sling. Then spray with baking spray.
In a medium bowl, combine the crumbs and melted butter until evenly combined. Press into the bottom of the prepared pan, using a flat measuring cup or tamper to press down and pack the crust firmly.
In a large bowl, use hand beaters to combine cream cheese, sugar, sour cream, and vanilla on medium speed until smooth. Scrape well.
Add the eggs and combine on low speed until just combined. Don't overmix.
Pour filling over the crust. Bake for 30-40 minutes, or until the center is almost set, but still a bit jiggly. Remove and set on a wire rack to cool to room temperature (1-2 hours). Once cool, refrigerate in the pan for 3-4 hours.
While the cheesecake bars are baking, make the strawberry sauce. In a small saucepan over medium-high heat, bring all the sauce ingredients to a boil. Reduce the heat to low and continue cooking, stirring often, until the sauce is thick and a deep red color, about 15 minutes. Remove from the heat and allow to cool.
Once cool, slice the cheesecake bars into 8-10 even slices using a large, sharp knife.
Using a spoon or offset spatula, add strawberry sauce on top of each bar, pushing it to the edge. OPTIONAL: If you want the original Philadelphia Snack Bar style, see the notes for how to create a well in the center of the bar.
In a microwave safe bowl, melt the white chocolate in 20 second increments, stirring between each until smooth. Pour the melted chocolate into a zipper bag and cut a tiny hole in the corner. Drizzle the chocolate over the bars and serve.
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