1. Heat oven to 350°F. Line a 9-by-13-inch pan with parchment paper, leaving some overhang.

2. In a medium saucepan, combine strawberries, 1/3 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries are soft and syrupy, about 10 minutes. Let cool, then blend until smooth. Set aside to cool completely.

3. In a medium bowl, mix graham cracker crumbs, brown sugar, salt, and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes until set. Let cool slightly.

4. In a large bowl, beat cream cheese until smooth. Add sour cream and remaining 3/4 cup granulated sugar and beat to combine. Add eggs one at a time, mixing well after each addition. Stir in vanilla.

5. Add the strawberry purée to the cream cheese mixture and mix until fully combined. If desired, add a few drops of red food coloring.

6. Pour filling over cooled crust and smooth the top. Bake until the edges are set but the center is slightly jiggly, 35–40 minutes.

7. Cool completely in the pan, then refrigerate until chilled and firm, at least 4 hours or overnight.

8. Use parchment overhang to lift bars from the pan. Cut into squares to serve.