Pecan Shortbread Crust

1. Preheat oven to 350 degrees. Line an 8x8 square baking pan with parchment paper.
2. In a medium-sized bowl, cream together butter and brown sugar with a hand mixer. Add salt and flour and continue to mix until flour is incorporated. Add chopped pecans and stir until just combined. The mixture will be crumbly.
3. Press mixture into the bottom of the prepared pan and press down until mixture comes together to form an even crust at the bottom of the pan.
4. Bake crust in the oven for 8-10 minutes until the edges just start to brown. Remove from the oven and cool completely. 

Cheesecake Filling

1. In a medium bowl, beat together cream cheese, sugar, salt, and egg until combined with a hand mixer. Add milk, lemon juice, and vanilla to the mixture and beat together until well combined. 
2. Pour cheesecake filling onto cooled crust and bake in 350-degree oven for 25 minutes. Remove from the oven and cool completely. Refrigerate until jam is completed. 

Strawberry Rhubarb Jam

1. In a medium saucepan, combine strawberries, rhubarb, and lemon juice. Simmer fruit for about 10-12 minutes, stirring occasionally, until fruit is soft and broken down. 
2. In a small bowl, mix together sugar and cornstarch and add to fruit mixture. Stir to combine and turn up the heat to bring fruit mixture to a boil. Boil for 1-2 minutes, stirring frequently, until mixture is thickened. Use a fork to mash up any large pieces of fruit and cool jam completely. 
3. Once the jam is cooled, spread it over the top of the cheesecake filling and refrigerate for a minimum of 2 hours to make sure bars are set. 
4. Once bars are set, cut bars into 16 pieces.