Prep your pan by preheating your oven to 325°F (160°C) and line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal later.

Make the crust by combining almond flour, granulated erythritol, and melted butter in a medium bowl, mixing until crumbly, then press the mixture evenly into the bottom of the prepared baking dish and bake for about 10 minutes until slightly golden, then remove from the oven and let it cool.

Make the cheesecake filling by beating the softened cream cheese with a hand mixer until smooth and creamy in a large bowl, then gradually add powdered erythritol, sour cream, eggs, and vanilla extract, mixing well after each addition.

Layer by pouring the cream cheese filling over the cooled crust and smoothing the top, then arrange the sliced strawberries on top of the cheesecake filling and gently press them in.

Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly, then remove from the oven and cool completely at room temperature.

Refrigerate for at least 4 hours before slicing into bars, then lift the bars out of the pan using the parchment paper and slice into squares.