• Preheat the oven to 350°F. Spray an 8×8-inch pan with nonstick cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on at least 2 of the sides.

PREPARE THE CRUST:

• In a large bowl, stir to combine the graham cracker crumbs and sugar. Drizzle the melted butter all over and stir well to combine. (Pinch the mixture between your fingers and thumb. If it holds together on it’s own, the crust is ready. If it is sandy and falls apart, add 1 more tablespoon of melted butter and stir to combine.)
• Place the mixture in the prepared baking pan. Use a flat-bottomed glass or measuring cup to firmly press the mixture into the bottom of the pan. Bake for 10 to 12 minutes, until golden brown around the edges. Set aside for about 45 minutes to cool.

ADD THE FILLING:

• In a medium bowl, use an electric mixer to beat the cream cheese on medium speed until smooth and fluffy. Beat in the sugar and eggs. Stir in the strawberries (with the syrup) Spread the cream cheese mixture over the baked crust.
• Bake for 20 to 25 minutes or just until the center is set Cool completely on a cooling rack. Cover loosely and refrigerate about 4 hours or until firm.
• Cut into 16 squares (4 rows x 4 rows). Refrigerate bars until ready to serve. Refrigerate any leftovers too. Garnish individual servings with sliced fresh strawberries and mint.