Preheat your oven to 325°F. Lightly grease an 8×8'' square baking pan with butter or neutral cooking spray. Line the pan with parchment paper, leaving wings on each side.

In the bowl of a food processor, pulse the graham cracker sheets, in batches if necessary, until you have semi-fine crumbs. You should end up with about 1 1/2 cups of crumbs. Add the sugar, melted butter, and salt and pulse until the graham crackers are finely ground and the mixture comes together.

Tip the graham mixture into the prepared pan and press the mixture evenly into the bottom of the pan. Bake for about 9-10 minutes or until lightly golden. Let cool to room temperature while you prepare the filling.

Fill a cake pan (or other oven-safe pan) with a few inches of water. Set aside.

In a medium bowl, beat the butter and sugar together until the mixture is sandy. Add the cream cheese and beat until light and creamy.

Add the sour cream, vanilla extract, and lemon zest. Mix until incorporated. Then, add the eggs and beat just until they are blended into the filling.

Pour the filling over the crust. Place the bars on the middle rack of the oven, and then set the pan of water under the bars. Bake at 325°F for 40-45 minutes, or until the edges are set and the filling is still a bit jiggly.

Turn off the oven, and crack the oven door. Let the bars cool for at least 30 minutes, but preferably an hour in the oven. Then, cover the bars and refrigerate for about 3-4 hours or until the filling is completely set.

Once cooled, slice the bars into 16 squares.

Place the sliced strawberries in a small bowl. Sprinkle with sugar and drizzle with the Grand Marnier (if using). Stir and let macerate in the fridge for about 30 minutes while the bars cool.

Spoon the macerated berries over the cooled cheesecake bars. Enjoy!