Strawberry Cheesecake Bars

• FOR THE CRUST:
• 1/4 cups Butter, Melted
• 1 pinch Cinnamon
• 2 whole Graham Cracker Sheets
• 1/4 cups Rolled Oats
• FOR THE FILLING:
• 4 ounces, weight Cream Cheese, At Room Temperature
• 4 ounces, weight Plain Yogurt
• 1 whole Egg White
• 2 teaspoons Lemon Juice
• 3 Tablespoons Sugar
• 1 cup Fresh Strawberries, Chopped

1. For the crust:
2. Preheat oven to 325 degrees F and grease the bottom of a 9 by 9-inch baking pan with butter.
3. Melt butter in the microwave for 30 seconds (heating for additional 30 second increments if needed) then set aside to cool.
4. In a food processor, process the cinnamon and graham crackers until you have the consistency of breadcrumbs. Then add in rolled oats and pulse to combine. Pour in the melted butter and pulse a couple of times to fully incorporate. Pour into the prepared baking pan and firmly pat down with the bottom of a glass and bake for about 10-12 minutes, or until set. Then remove from the oven and set aside.
5. For the filling: Add cream cheese, yogurt, egg white, lemon juice, and sugar to the food processor and pulse until well combined (it should have a smooth consistency). Pour over the top of the cooked graham cracker base and then sprinkle with strawberries. They will sink slightly but should be half exposed.
6. Bake in the oven for 35-45 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating. Once set, slice into rectangular bars.

ubc, cinnamon, graham cracker sheets, ubc, filling, weight cream cheese, yogurt, egg white, lemon juice, sugar, fresh strawberries

Taken from tastykitchen.com/recipes/desserts/strawberry-cheesecake-bars/ (may not work)