Step 1: Prepare the Pan

Preheat oven to 325°F (163°C).

Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.

Step 2: Make the Crust

In a medium bowl, combine:

• Graham cracker crumbs
• Sugar
• Melted butter

Mix until evenly moistened.

Press firmly into the bottom of the prepared pan.

Bake for 8-10 minutes.

Remove from oven and allow to cool slightly.

Step 3: Prepare the Strawberry Rhubarb Topping

In a saucepan over medium heat, combine:

• Rhubarb
• Strawberries
• Sugar
• Lemon juice

Cook for about 5 minutes.

In a small bowl, mix cornstarch and water.

Add the slurry to the fruit mixture and continue cooking until thickened, about 2-3 minutes.

Remove from heat and cool.

Step 4: Prepare the Cheesecake Filling

In a large mixing bowl, beat cream cheese until smooth.

Add sugar and mix until creamy.

Beat in eggs one at a time.

Add vanilla extract and sour cream.

Mix just until combined.

Avoid overmixing.

Step 5: Assemble the Bars

Pour cheesecake batter over the cooled crust.

Spread evenly.

Drop spoonfuls of the strawberry-rhubarb topping across the surface.

Use a knife or skewer to gently swirl the topping into the cheesecake layer.

Step 6: Bake

Bake for 35-40 minutes or until the center is mostly set with a slight jiggle.

Do not overbake.

Step 7: Cool and Chill

Allow bars to cool completely at room temperature.

Transfer to the refrigerator.

Chill for at least 3 hours or overnight.

Step 8: Slice and Serve

Lift the bars from the pan using the parchment overhang.

Cut into 16 squares using a sharp knife.

Serve chilled.