Heat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment, leaving enough overhang on two sides to lift out the chilled bars.

Crush 24 Golden Oreo cookies into fine crumbs, then stir them with the melted butter. Press the mixture firmly and evenly into the parchment-lined pan, bake for 8–10 minutes, and cool slightly.

Combine the chopped strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for about 4–5 minutes, stirring until the fruit softens.

Stir in the cornstarch mixed with water and cook for 1–2 minutes, until the strawberry mixture thickens. Cool it to room temperature; puree it before cooling if you prefer a smoother swirl.

Beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla, sour cream, flour, and salt without overbeating.

Pour the cheesecake filling over the crust. Spoon small amounts of the cooled strawberry mixture across the top and gently swirl with a knife or skewer.

Bake for 35–42 minutes, until the edges are set and the center still has a slight wobble. Cool completely in the pan, then refrigerate for at least 4 hours or overnight.

Lift the chilled cheesecake from the pan using the parchment overhang. Cut into 16 bars with a sharp knife warmed and wiped dry between cuts, then add optional whipped cream, sliced strawberries, or crushed Golden Oreos.