Preheat oven to 325 F degrees. Line a baking dish with parchment paper (mine is 8x8).

Mix all ingredients together in a bowl, and press into the pan.

Bake for 10 minutes, until the edges are lightly golden. Remove and let cool as you work on the cheesecake.

Beat cream cheese, sugar, and vanilla in a bowl until blended. Add eggs, one at a time, beating after each addition.

Pour mixture into crust. Bake for about 40 minutes, until the center is puffed and firm.

Cool to room temperature then refrigerate for 1 hour.

As the cheesecake cools, place all strawberry ingredients in a saucepan over medium-low heat.

Bring mixture to a simmer. Mash the strawberries as they cook until they incorporate into the liquid.

Continue stirring and checking on the strawberries as it cooks down. Filling should reach jam consistency after about 20 minutes. You'll know it's ready once it thickens enough to coat the back of a spoon.

Remove from heat and cool to room temperature.

Once cheesecake has cooled, remove from refrigerator. Slice into 12 bars.

Using a spoon, scoop out the middle of each bar so there is a well in the center. You shouldn't take out so much that you reach the crust, just skim it a bit.

Pipe or spoon strawberry filling into the center.

Place white chocolate chips in a bowl and microwave at 20 second increments until melted, stirring after each pause.