Let’s bring these bars to life, one step at a time. Trust me, it’s easier than it might seem, even on a busy weekday.

1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until the crumbs are well-coated.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form a crust. Bake for 8-10 minutes, then let it cool slightly.
4. In a large bowl, beat the cream cheese and 3/4 cup of sugar together until smooth and creamy, about 2-3 minutes.
5. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
6. Pour the cheesecake mixture over the cooled crust and spread evenly. Gently fold in the diced strawberries, being careful not to overmix.
7. Warm the strawberry preserves slightly and drizzle over the top of the cheesecake mixture. Use a toothpick to swirl it gently.
8. Bake for 30-35 minutes or until the edges are set, and the center is slightly jiggly.
9. Allow to cool to room temperature, then refrigerate for at least 4 hours before slicing into bars.