Mix graham cracker crumbs and sugar in a bowl until combined. Pour in melted butter and stir until the mixture resembles wet sand. Press evenly into the bottom of the baking pan to form the crust.
1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter
Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes until fragrant and slightly set. Remove and let cool completely.
In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add sugar and continue mixing until combined and fluffy.
16 oz cream cheese, 1 cup granulated sugar
One at a time, beat in eggs and vanilla extract, mixing well after each addition. Continue to beat until the mixture is smooth and homogeneous.
3 large eggs, 1 teaspoon vanilla extract
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Spread sliced strawberries and blueberries evenly over the surface for a colorful topping.
1 cup fresh strawberries, 1/2 cup blueberries
Refrigerate the bars for at least 4 hours or until set. Once firm, cut into squares and serve chilled, showcasing the vibrant fruit topping and smooth cheesecake layer.
