Shortbread Crust

1. Preheat oven to 350˚ and line an 8" square pan with parchment paper.
2. Combine all of the ingredients for the crust in a food processor and pulse until the mixture is combined and pecans are chopped finely.
3. Pour mixture into the prepared baking pan and press down to form an even layer for the crust.
4. Bake for 5 minutes while you mix together the cheesecake filling.

Cheesecake Filling

1. Rinse out the food processor and combine all of the ingredients for the filling in it.
2. Pulse a few times to combine the ingredients, then scrape down the sides and pulse a few more times to ensure everything is well combined.
3. Pour cheesecake filling over the cooked crust and return back to the oven to cook for an additional 18-20 minutes while you prepare the jam. The cheesecake is done when the top is no longer shiny and the middle is no longer jiggly.

Strawberry Rhubarb Jam

1. Mix together all of the ingredients for the jam in a medium saucepan or pot.
2. Heat over medium heat on the stovetop until the mixture just starts to bubble. Reduce the heat to low and allow to simmer for 10-12 minutes. Stir the mixture frequently and use the back of a spoon to mash down the fruit as it cooks. The fruit should be soft, with no large chunks remaining and the mixture should have a jam like consistency.
3. Cool the cheesecake and the jam in the refrigerator for 1 hour. 
4. Top cheesecake filling with the jam and allow to chill for an additional 2 hours or overnight for best results.
5. Cut bars into 9 or 16 equal pieces and serve.