ROAST AND PUREE THE STRAWBERRIES

1. Preheat the oven to 375°F. Line a small baking sheet or baking dish with parchment paper.
2. Remove the stems and halve the strawberries. Toss with the sugar and lemon juice, then arrange the strawberries in an even layer on the prepared baking sheet.
3. Roast for 25–30 minutes, stirring halfway through, until the strawberries are soft and the juices are thick and syrupy.
4. Let the strawberries cool for 10–15 minutes. Transfer the strawberries and all of the juices to a blender or food processor and blend until completely smooth.
5. Measure 2/3 cup (160 g) of the puree and set aside to cool completely before preparing the cheesecake filling.

PREPARE THE CRUST

1. Reduce the oven temperature to 325°F. Line an 8-inch square metal baking pan with parchment paper, leaving an overhang on all four sides for easy removal.
2. Break the graham crackers into pieces and place them in a food processor along with the almonds, sugar, and salt. Pulse until fine crumbs form.
3. Transfer the crumb mixture to a medium bowl. Add 4 tablespoons of the melted butter and stir until the crumbs are evenly moistened and resemble wet sand, adding additional butter as needed.
4. Press the mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup or an offset spatula to create a smooth, even layer.
5. Bake for 10 minutes. Remove from the oven and let the crust cool for 10–15 minutes while you prepare the filling.

PREPARE THE FILLING

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat the cream cheese on low-medium speed until completely smooth and creamy, about 2 minutes.
2. Whisk together the sugar, cornstarch, freeze-dried strawberry powder, and salt until well combined and no clumps of cornstarch remain. NOTE: To make the freeze-dried strawberry powder, pulse freeze-dried strawberries in a food processor until a fine powder forms.
3. Add the sugar mixture and mix on low-medium speed until combined, scraping down the sides and bottom of the bowl as needed.
4. Add the mascarpone and mix on low speed just until smooth.
5. Add the vanilla extract, almond extract, and cooled roasted strawberry puree. Mix on low speed until evenly incorporated.
6. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Scrape down the bowl as needed, being careful not to overmix the batter.
7. Pour the cheesecake filling over the cooled crust and spread into an even layer.

BAKE AND CHILL

1. Bake for 25–30 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken.
2. Turn off the oven and prop the oven door open. Let the cheesecake cool in the oven for 15 minutes, then transfer it to a wire rack to cool completely.
3. Transfer to the refrigerator to chill for at least 6 hours, preferably overnight.

PREPARE THE WHIPPED CREAM

1. In a medium mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
2. Using a stand mixer fitted with the whisk attachment or a hand mixer, beat on medium-high speed until medium-firm peaks form.

GARNISH AND SERVE

1. Lift the cheesecake from the pan using the parchment overhang and slice into bars.
2. Pipe or spoon a dollop of whipped cream onto each bar and garnish with fresh strawberries.

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For the freshest presentation, wait to add the whipped cream and fresh strawberry garnish until just before serving.