Preheat the oven to 325 degrees F. Line a 9x9-inch pan with parchment paper.

In a medium saucepan, add 2 1/2 cups sliced strawberries and 1/2 cup granulated sugar. Place over medium heat and cook for 10 to 13 minutes. Break the strawberries down with a wooden spoon while they cook to help speed up the process.

Place the hot strawberry sauce in a blender or food processor. Pulse until the sauce is a smooth puree. Set aside and begin working on the shortbread crust.

In a medium bowl, add the butter, granulated sugar, and powdered sugar. Beat with a hand mixer on medium speed until combined.

Add the vanilla extract, flour, and salt. Beat until the cookie dough comes together and the flour is well combined.

Place the shortbread crust in the prepared pan and press it evenly into the bottom and to the edges of the pan.

Place the crust into the preheated oven and bake for 20 minutes until the edges are slightly golden.

Remove from the oven and let cool while you work on the cheesecake filling.

In a large mixing bowl, add the cream cheese and sugar. Beat with the hand mixer on medium speed until combined. Scrape down the sides and bottom of the bowl and beat in any remanent that are left.

Add the sour cream and vanilla extract. Beat until incorporated. Scrap down the sides

Add the 3 eggs, one at a time, into the cheesecake batter. Beat in each egg until combined and scrape down the sides of the bowl before adding the egg.

Add ¾ cup of the strawberry sauce on top of the shortbread crust and spread it out evenly.

Pour the cheesecake batter on top of the strawberry sauce. Spread out evenly to the edges of the pan.

Add spoonfuls of strawberry sauce on top of the cheesecake batter. Swirl it with a skewer or butter knife.

Place the cheesecake bars in the preheated oven and bake for 35 to 45 minutes. My bars took 41 minutes. The edges of the cheesecake bars will be set and not move, and the center will have a slight wiggle let set up jello when you jiggle the pan. Crack the oven door and leave the cheesecake bars in the oven until they reach room temperature.

Once the bars are cooled, place in the refrigerator to set up overnight.