Place 2 sleeves of graham crackers into a food processor, and process until in crumble form, you want a good fine grind.

Pour graham cracker crumbles into a bowl.

Melt ½ cup of butter in a microwave safe dish in the microwave. Cover so it won’t splatter.

Add ½ cup melted butter and ¼ cup sugar to bowl with graham cracker crumble.

Stir to combine.

Line a 9x9 baking pan with foil and pour graham cracker mixture into the pan, use the back of a spoon or your hand to press the mixture to compact it into the bottom to form a crust.

Set aside.

Clean and cut tops off strawberries

Add them to a small saucepan with ¼ cup Karo Syrup.

Cook over medium heat and use a wooden spoon to smash the berries. Cook until berries are easy to break up and sauce has started to thicken.

Remove from heat and whisk in 1 tablespoon of Argo cornstarch.

Return to heat, and cook, stirring frequently until it reaches the consistency between a jam and a jelly. Not too runny, but not as thick as a jelly. This should take about 3-4 minutes.

Set aside.

In a large mixing bowl, beat together cheesecake ingredients until combined and smooth. For best results, beat cream cheese and sugar together first, then add the rest.

Spread cheesecake filling on top of the crust that is in the baking dish and spoon strawberry topping over into dollops, then use a toothpick, knife, or skewer to swirl topping into the cheesecake mix.

Cool completely.

Refrigerate 2-3 hours before cutting the bars.

Enjoy