There's no better way to enjoy the tastes of summer than with farm stand favorites, and these strawberry lemon cheesecake bars take fresh strawberries to the next level.
Heat oven to 350 degrees. Generously grease bottom and sides of 8x8x2-inch baking pan. Press crust mix firmly into bottom of pan. Bake 8 minutes; crust will be pale.
Meanwhile, tir together water and 3 of the eggs until well blended. Add lemon filling mix and stir with a whisk until smooth. Allow to sit while crust is baking.
Prepare filling by creaming together cream cheese and sugar. Add remaining egg and vanilla; blend until smooth; set aside.
Stir filling mixture again and pour over hot crust. Place graham cracker sheets over the filling mixture.
Carefully layer strawberry slices over graham crackers, balancing their placement on opposite sides to keep the graham cracker sheets level.
Gently spoon and spread cream cheese mixture evenly on top of the strawberries.
Bake 45-50 minutes. Let cool completely. Keep refrigerated.
Just before serving, cut into bars and sift powdered sugar over the top. Add extra strawberry slices for garnish, if desired.