Strawberry Rhubarb Cheesecake Bars (Edit recipe)

Shortbread crust

1. Preheat the oven to 350˚ and line an 8" square pan with parchment paper.
2. Combine all of the ingredients for the crust in a food processor and pulse until the mixture is combined and pecans are chopped finely.
3. Press the crust mixture down into the prepared baking pan to form an even layer and bake in the preheated oven for 5 minutes while the cheesecake filling is prepared.

Cheesecake filling

1. Rinse out the food processor and combine all of the ingredients for the filling in it. Pulse a few times to combine the ingredients, then scrape down the sides and pulse a few more times to ensure everything is well combined.
2. Pour cheesecake filling over the cooked shortbread crust and return it back to the oven to cook for an additional 18-20 minutes while the jam is prepared. The cheesecake is done when the top is no longer shiny and the middle is no longer jiggly.

Strawberry rhubarb jam

1. Mix together all of the ingredients for the jam in a medium saucepan or pot and heat over medium heat until the mixture just starts to bubble.
2. Reduce the heat to low and allow to simmer for 10-12 minutes, stirring the mixture frequently while using the back of a spoon to mash down the fruit as it cooks. The fruit should be soft, with no large chunks remaining and the mixture should have a jam like consistency.
3. Cool the cheesecake and the jam separately in the refrigerator for 1 hour and then spread the jam over the cheesecake.
4. Allow the bars to chill for an additional 2 hours at a minimum or overnight for best results. Cut the chilled bars into 9 or 16 equal pieces for serving.