For the crust:
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 9 graham cracker sheets
- 1/2 stick (4 tablespoons) melted butter
For the filling:
- 16 ounces cream cheese, at room temperature
- 2 eggs
- 1 lemon, zested and juiced
- 3/4 cup sugar
- 5 strawberries, thinly sliced
Pre-heat the oven to 325°F. Grease the bottom of a 9-inch by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinammon and graham crackers until you have fine crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 10 minutes, until golden. When done, set aside to cool.
Make the filling: Add the cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and bake in the oven for 30-40 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 16 squares, topping each square with a strawberrie slice. Store in the refrigerator.