Preheat the oven to 350°F. Line an 8×8 or 9×9 pan with a parchment sling. Then spray with baking spray.
In a medium bowl, combine the crumbs and melted butter until evenly combined. Press into the bottom of the prepared pan, using a flat measuring cup or tamper to press down and pack the crust firmly.
1 ½ cups graham cracker crumbs,¼ cup butter
In a large bowl, use hand beaters to combine cream cheese, sugar, sour cream, and vanilla on medium speed until smooth. Scrape well.
2 (8 oz) pkgs cream cheese,½ cup granulated sugar,¼ cup sour cream,½ teaspoon vanilla extract
Add the eggs and combine on low speed until just combined. Don’t overmix.
2 eggs
Pour filling over the crust. Bake for 30-40 minutes, or until the center is almost set, but still a bit jiggly. Remove and set on a wire rack to cool to room temperature (1-2 hours). Once cool, refrigerate in the pan for 3-4 hours.
Topping
While the cheesecake bars are baking, make the strawberry sauce. In a small saucepan over medium-high heat, bring all the sauce ingredients to a boil. Reduce the heat to low and continue cooking, stirring often, until the sauce is thick and a deep red color, about 15 minutes. Remove from the heat and allow to cool.
1 ½ cups fresh strawberries,5 tablespoon sugar,3 tablespoon water,1 tablespoon lemon juice,2 teaspoon cornstarch
Assemble
Once cool, slice the cheesecake bars into 8-10 even slices using a large, sharp knife.
Using a spoon or offset spatula, add strawberry sauce on top of each bar, pushing it to the edge. OPTIONAL: If you want the original Philadelphia Snack Bar style, see the notes for how to create a well in the center of the bar.
In a microwave safe bowl, melt the white chocolate in 20 second increments, stirring between each until smooth. Pour the melted chocolate into a zipper bag and cut a tiny hole in the corner. Drizzle the chocolate over the bars and serve.
½ cup white chocolate chips
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Notes
Tips & Tricks
Don’t overbake! This is key to getting a creamy, smooth texture.
The bars may be puffy on the edges when you take them out, but should fall flat as they cool.
Cook the strawberry sauce long and slow. This is the key to getting the deep red color and vibrant flavor.
Cut clean, even slices by using a large, sharp knife. Wipe the blade clean between cuts to keep the cuts smooth.

Baking notes: This recipe has been tested in multiple ovens. Baking time differs depending on the oven and size of the pan. Check for doneness at the bottom of the cooking range and continue cooking until the center is slightly underset.

To use frozen berries: The texture of the sauce will be different because the berries can’t be chopped first. Cook the sauce at a low simmer the whole time instead of boiling first. Once thick and dark red, mash the strawberries until desired consistency.

For original Philadelphia Snack Bar style: To recreate the original look, use a metal measuring spoon or melon baller to carefully make a long well in the center of each bar. Fill the well with topping, then drizzle with white chocolate.

Storage: Store in an air-tight container in the fridge for 2-3 days.

Make ahead instructions: You can make the bars and topping ahead and store them separately for up to 2 days. Add the topping within a few hours of serving.

Freezer instructions: You can freeze the bars for 2-3 months. It’s best to freeze them without the topping and add it fresh before serving, but you can freeze them with the topping if needed. Freeze them unwrapped on a cookie sheet until solid, then wrap in plastic and foil or store in an air tight container.