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Preheat oven to 350 degrees. Line an 8x8 baking dish with aluminum foil and lightly grease with cooking spray or butter. Set aside.
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Crust - Pulse the Oreo cookies in a food processor into fine crumbs. Add to a medium bowl. Pour the melted butter into the the bowl with the crushed crushes. Mix together.
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Pour the crust into the baking dish, using a large spatula spread out the crust. Make sure it is even all around.
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Fillling - In a large mixing bowl, cream the cream cheese and egg together for 3-5 minutes until it is creamy.
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Add in the white granulated sugar and vanilla extract.
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Fold in the chopped up strawberries.
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Spoon the cheesecake filling on top of the crust.
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Bake for 30-35 minutes, or until the cheesecake has set-up and the edges are lightly browned.
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Allow the bars to cool for 30 minutes at room temperature and then chill in the refrigerator overnight.
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Lift the foil out of the pan and cut into squares.
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Store bars in a covered container for up to 5 days in the refrigerator.