Preheat the oven to 325°F (163°C).

Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.

Press the mixture evenly into the bottom of the prepared baking pan.

Bake for 8-10 minutes, then set aside to cool while preparing the filling.

In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

Add the eggs, one at a time, mixing after each addition.

Stir in the sour cream, lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated and smooth.

Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.

In a small saucepan, combine the strawberries, sugar, cornstarch, and water.

Cook over medium heat, stirring frequently, until the strawberries break down and the mixture thickens slightly, about 5 minutes.

Remove from heat and let cool for a few minutes.

Blend the mixture until smooth, then spoon small dollops over the cheesecake filling.

Use a toothpick or knife to swirl the strawberry mixture into the cheesecake.

Bake the cheesecake bars for 35-40 minutes, or until the center is slightly set and no longer jiggly.

Remove from the oven and let cool at room temperature for about an hour.

Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, before slicing and serving.