Preheat oven to 325F (165C). Line an 8×8 inch square baking dish with parchment paper, leaving a bit of overhang to easily lift out the cheesecake bars later.

Toss all the crust ingredients into your food processor and pulse to combine. Pour the crust mixture into the lined baking dish, spread it out evenly and press down firmly using the flat bottom of a glass or measuring cup so you get a nice smooth, even layer.

Bake for 10 minutes and set aside to cool for a few minutes while you make the cheesecake filling.

Wipe the food processor clean. Then add all the vanilla cheesecake filling ingredients and process until smooth and creamy. Pour the cheesecake filling over the crust and smooth it out evenly.

Bake for about 30 to 35 minutes or until the edges are set and the center still has a little jiggle when you give the baking dish a gentle shake. Place the baking dish on a wire rack and allow to cool at room temperature.

Place 1 pound of the prepped strawberries (save the rest for later) and sugar in a saucepan. Simmer gently over medium heat for 10-15 minutes, stirring occasionally until the strawberries soften and break down. Mash them with the back of a wooden spoon or a potato masher and adjust the heat as needed to maintain a gentle simmer. In a small bowl, mix together the lemon juice and cornstarch until dissolved. Stir into the simmering compote and cook for about a minute. Take the saucepan off the heat and stir through the vanilla extract and the remaining 1 pound of chopped strawberries. Set aside for 5-10 minutes to cool down to lukewarm (you don’t want it boiling hot).

Pour the strawberry topping over the cheesecake and spread out evenly. Cover and pop in the fridge to chill and set for at least 4 to 5 hours (or overnight).

Lift the whole thing out of the pan using the parchment paper and place onto a cutting board. Slice it into 9 to 16 squares, depending on how big you want your pieces. Serve immediately or keep stored in an airtight container in the fridge for 3 to 4 days.