1. Prep the pan and preheat the oven

Set your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper, letting it hang over the sides. This makes it super easy to lift the bars out later.

2. Make the crust

In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan—using the bottom of a measuring cup helps pack it down evenly.

3. Prepare the filling

In a large bowl, beat cream cheese, eggs, sugar, vanilla, and salt until smooth and creamy. Be sure your cream cheese is at room temperature; otherwise, you’ll end up with lumps (and nobody wants that!). Spread the filling evenly over the crust.

4. Add the strawberries

Sprinkle the diced fresh strawberries evenly over the cheesecake layer. Press them in slightly so they don’t just sit on top.

5. Make the crumble topping

In another bowl, whisk together flour, brown sugar, and salt. Stir in the melted butter until you get a crumbly mixture. Sprinkle it generously over the strawberries.

6. Bake to perfection

Bake for 35-40 minutes, or until the center is set and the crumble topping turns golden brown. The edges will slightly pull away from the pan when it’s done.

7. Cool and chill

Let the bars cool on a wire rack for about an hour. Then, pop them in the fridge for another hour until completely chilled. This step is crucial—it helps the cheesecake set and makes slicing much easier.