Strawberry Cheesecake Bars

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Line a 9x9-inch baking pan with parchment paper, leaving a slight overhang, and lightly coat it with nonstick spray.

Step 3 -In a medium bowl, add the graham cracker crumbs and the melted butter and use a spatula to combine.

Step 4 -Add the graham cracker crumb mixture to the prepared baking pan and press it firmly and evenly into the bottom and up the sides.

Step 5 -In a large bowl, add the cream cheese, 1/2 cup of the sugar, the sour cream, and the vanilla and use an electric hand mixer to combine until it is smooth, about 2 minutes.

Step 6 -Add the eggs, 1 at a time, to the cheesecake mixture and beat after each addition.

Step 7 -Pour the cheesecake mixture over the crust and bake until the top is barely jiggly and the sides are lightly golden-brown, about 40-45 minutes.

Step 8 -Transfer the baking pan to a wire rack and let the cheesecake cool completely, for at least 3 hours and up to overnight.

Step 9 -In a medium saucepan, add the strawberries, the remaining sugar, the water, the lemon juice, and the cornstarch and bring to a simmer. Cook, stirring occasionally, about 10 minutes.

Step 10 -Pour the strawberry compote into a heatproof bowl and tightly cover it.

Step 11 -Place the bowl in the refrigerator and let the strawberry compote chill.

Step 12 -Use the parchment paper overhang to lift the cheesecake out of the pan and slice it into even bars.

Step 13 -Use a spoon to carve out a thin strip in the center of each of the cheesecake bars and spoon the cooled strawberry compote into them.

Step 14 -Drizzle the cheesecake bars with the melted white chocolate.

Step 15 -Serve.