Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are coated with butter.
Press the crumb mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or a flat-bottomed glass to press it down firmly.
Bake for 8 minutes. Remove from the oven and let cool while you prepare the cheesecake filling.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the granulated sugar and vanilla extract. Beat until well combined.
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream and heavy cream until smooth.
Gently fold in the diced strawberries.
Pour the cheesecake filling over the cooled crust and spread it evenly.
Prepare the Strawberry Crunch Topping:
In a medium bowl, crush the strawberry-flavored cereal into small pieces.
Mix the crushed cereal with melted butter, granulated sugar, and flour until well combined and crumbly.
Sprinkle the strawberry crunch topping evenly over the cheesecake filling.
Bake the Bars:
Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set and the edges are lightly golden.
Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for 1 hour.
Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
Serve and Enjoy:
Once chilled, use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into squares or bars.
Serve chilled and enjoy the delicious combination of creamy cheesecake and crunchy strawberry topping!
These Strawberry Crunch Cheesecake Bars are a perfect balance of creamy and crunchy with a fresh strawberry twist. Enjoy every bite!
