Preheat your oven to 350 degrees F and line a 9x9 baking pan with parchment paper. Be sure to leave enough on the sides so that you can easily pull out the bars later!

In a food processor or blender (or in a baggie by hand), crush the Oreos until they're a fine powder. Stir the crumbs together with the melted butter and press into the bottom of the baking pan. Pre-bake the crust for 8 minutes, then set aside.

Lower oven temperature to 325 degrees F.

Prepare the filling. In a large bowl, beat the cream cheese blocks until smooth, either with a mixer or good ol' elbow grease. Add the sugar, egg, vanilla, and lemon juice and mix until completely combined.

Pour the batter on top of the warm crust and spread into an even layer.

In a small bowl, mix up 1/4 of the jar of strawberry preserves until smooth. Dollop some spoonfuls on top of the cheesecake layer and swirl in with a butter knife.

Bake the bars for 40-45 minutes, or until set. A toothpick should come out (mostly) clean.

Remove from the oven and allow them to come to room temperature in the pan on a wire rack. Once it's cool, refrigerate for at least 4 hours and up to one full day.

When ready to serve, remove the chilled cheesecake from the pan using the parchment overhangs and slice into squares. Top with more strawberry preserves if desired!