Ingredients

Cookie crust:

2 cups shortbread crumbs, from about 1 1/2 5.5-ounce bags of shortbread cookies

2 tablespoons sugar

1 stick unsalted butter, melted
Cheesecake Filling:

Two 8-ounce packages cream cheese, at room temperature

1 1/4 cups thinly sliced strawberries

3/4 to 1 cup sugar (this depends on your preference of sweetness and the sweetness of your berries)

1 teaspoon pure vanilla extract

2 cup sweetened whipped cream (flavored with vanilla)
Serving:

2 cup sweetened whipped cream (flavored with vanilla)

1 cup blueberries

1 cup strawberries, hulled and halved

Directions:
Special equipment: a pastry bag fitted with a star tip
For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.