1. Prepare the Crust:

Preheat oven to 350°F (175°C).

Line an 8-inch square baking pan with parchment paper, letting the ends extend up the sides for easy removal later.

In a small bowl, mix the flour, brown sugar, and salt.

Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture is crumbly.

Stir in the finely chopped pecans.

Press the crumb mixture firmly and evenly into the bottom of the prepared pan.

2. Bake the Crust:

Bake until the edges just begin to brown, 12-15 minutes.

Cool the crust completely on a wire rack. A cool crust is essential.

3. Make the Cheesecake Filling:

While the crust cools, prepare the filling. In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth.

Beat in the milk, lemon juice, vanilla extract, and salt.

Add the lightly beaten egg. Beat on low speed just until blended. Do not overbeat after adding the egg.

4. Bake the Cheesecake Layer:

Pour the cream cheese filling over the cooled crust, spreading it evenly.

Bake until the filling is set, 15-20 minutes. The center should no longer look wet.

Cool the pan completely on a wire rack for 1 hour.

5. Make the Jam Topping:

While the cheesecake layer cools, make the jam. In a small saucepan, mix the granulated sugar and cornstarch.

Add the chopped strawberries, sliced rhubarb, and lemon juice. Stir to combine.

Bring the mixture to a boil over medium heat.

Reduce heat and simmer, uncovered, stirring occasionally, until the mixture begins to thicken, 6-8 minutes.

Cool the jam completely.

6. Top and Chill:

Spread the cooled strawberry-rhubarb jam evenly over the cooled cheesecake filling.

Refrigerate the bars, covered, until the jam is fully set and the bars are thoroughly chilled, at least 8 hours or preferably overnight.

7. Serve:

Using the parchment paper overhangs, carefully lift the chilled cheesecake from the baking pan.

Cut into bars for serving. Enjoy!