– 1 ¼ cup All-purpose flour – ½ teaspoon Salt – ½ cup Unsalted butter room temperature – ¾ cup Brown sugar packed light or dark – ¼ cup White granulated sugar – ¼ cup Peanut butter creamy – 1 teaspoon Pure vanilla extract – 1 Large egg room temperature – ¾ cup Quick oats for the topping – 1 tablespoon All-purpose flour for the topping – 8 oz Cream cheese room temperature – ¼ cup White granulated sugar – ½ cup Peanut butter creamy – ⅛ cup Sour cream – 1 teaspoon Pure vanilla extract – 1 Large egg – 2 cups Fresh strawberries washed, dries, and quartered. – ½ cup Water – 1 cup White granulated sugar
Make jam first. Make it the day before or shortly before baking. Stir quartered strawberries, water, and sugar in a saucepan. Heat sugar on medium until melted. Simmer for 2 minutes over medium-high heat. Lower the heat to medium-low.
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Cook 22-27 minutes. Use a wooden spoon or potato masher to gently crush strawberries while cooking. Strawberry foam starts pink. Strawberry cooking makes them redder. Not until cooking is done will it become crimson.
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Strawberry jam is done when spoon-coated. Put jam in a measuring glass. Let it rest while you make everything else. Sitting thickens.Preheat oven to 350°F. Prepare an 8x8 pan with non-stick baking spray.
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A medium bowl. Sift flour and salt. Beat butter, brown sugar, and sugar for 2 minutes in a mixer until frothy. Put peanut butter and vanilla in. Add the egg and stir until incorporated. Scrape the bowl to combine butter completely.
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Slowly add dry ingredients. Scoop ⅔rds of dough into the pan. Press dough evenly with a rubber spatula or hands. Bake until cookie is golden brown, 18-20 minutes.Add flour and oats to the leftover dough. Set aside. As bar toppings.
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Lower the oven to 325°F. Bake the crust before making the cheesecake batter. Mix cream cheese in a bowl on high with a hand mixer. Beat 1 min. Add sugar and beat 1 minute. Bowl scrape.Add peanut butter, sour cream, and vanilla.
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Blend medium until creamy. Add egg slowly. Simply combine.Cover cookie crust with cheesecake batter. Put ½ spoonful of jam on cheesecake batter. Use an icing spatula to evenly distribute jam on batter.
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Spread the cookie topping into little pieces throughout the jam using your fingertips. Apply cookie topping to the whole pan.Bake 40-50 minutes. Bake until the center jiggles. It should be faintly golden brown on top.
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Turn off the oven and prop open the door. Let it sit 20 minutes. Transfer to a cooling rack.Cool the bars fully. Put in the fridge covered. Relax for 6 hours or overnight.
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