Strawberry Cheesecake Bars

To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour, salt, and stir until just combined, don’t overmix.

Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.

To a medium bowl, add the cream cheese, granulated sugar, and beat on high-speed with a handheld electric mixer (or whisk vigorously by hand) until smooth and combined, about 1 minute.

Turn the cream cheese mixture out into the prepared pan and using a knife or spatula, form an even, smooth, flat layer.

Add the jam in small dollops distributed evenly over the pan (just eyeball 1/3 cup) and then using a spatula or knife, spread and swirl the jam into the cream cheese.

Bake for about 30 minutes or until done. The edges should be set and while the center will be glossy and a bit loose, it should still be set to an extent and not overly jiggly. The toothpick test is unreliable because the bars will be done but the moist cream cheese layer will make the toothpick look wet. Bars firm up as they cool.

Allow bars to cool in pan for at least 3 hours before slicing and serving.