Strawberry Cheesecake Bars

Instructions

1. Set aside ½ lbs. strawberries for topping. Wash the remaining 1 ½ lbs. of strawberries to use for the filling.
2. Cut off stems and chop into quarters. Transfer to a large food processor and pulse about 10 times to chop down further. Transfer to a medium bowl.
3. Combine with 1/3 cup sugar. Cover and let sit for an hour, stirring occasionally.
4. Line an 8×8 baking tin with wax paper greased with butter. Set aside.
5. In a food processor, grind shortbread cookies into small crumbs. Transfer to a medium bowl. Add melted butter and 1 Tbsp. sugar. Mix to combine.
6. Press into prepared baking tin.
7. After strawberries have sat for an hour, use a fine-mesh sieve to drain strawberries into another bowl. You will have about 2/3 cup strawberry syrup.
8. In a small bowl, set aside ¼ cup of strawberry syrup. Sprinkle gelatin on top and set aside.
9. Transfer remaining strawberry syrup to a small pan. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes to thicken, stirring occasionally and making sure syrup does not boil over.
10. While syrup is cooking, return strained strawberries to the food processor. Process for about 30 seconds or until liquefied.
11. Drain strawberries again using a fine-mesh sieve, pushing with a spoon or spatula to drain all the liquid. Discard the remaining strawberry seeds and pulp.
12. Remove syrup from heat and add remaining 1/3 cup sugar. Stir to dissolve. Add syrup mixture to gelatin bowl and stir with a whisk to combine.
13. In a stand mixer fitted with a paddle attachment, combine cream cheese and strained strawberries. Mix for 2 minutes on medium speed until completely smooth. Add gelatin syrup mixture and whisk to combine.
14. Pour strawberry cheesecake mixture into prepared crust. Refrigerate for 1-2 hours to set filling. If desired, freeze bars for an hour to facilitate smoother slicing.