1. Adjust oven rack to the middle position and heat oven to 300 degrees.  Make a foil or parchment paper sling for an 8 x 8-inch baking pan, making sure to have an overhang to help remove bars once baked.  Spray with cooking spray.

For the Crust:

1. Process the cereal and sweetener in a food processor until finely ground, about 1-2 minutes.  Add almond flour and salt and pulse to combine.  Add melted butter and pulse until crumbs are evenly moistened.
2. Using your hands, press the crumb mixture evenly into the bottom of the prepared pan.  Using the bottom of a measuring dry cup, firmly pack the crust into the pan.  Bake until fragrant and beginning to brown around the edges, about 20 minutes.  Let cool completely.

For the Filling:

1. In the clean and dry processor bowl, process the cream cheese and sweetener until smooth, about 3 minutes, scraping down the sides as necessary.  With the processor running, add eggs, one at a time until just incorporated, about 30 seconds total.  Scarp down the sides of the bowl.  Add the vanilla and process to combine, about 10 seconds.  Pour cream cheese over cooled crust.  Bake until center is almond set but still jiggles slightly when pan is shaken, about 25-35 minutes.

For the strawberry layer:

1. In the bowl of a clean and dry food processor, add the strawberries and sweetener and puree for approximately 30 seconds.  Stir the strawberry puree into the sour cream until combined.
2. Remove cheesecake from the oven and pour the strawberry mixture over the cheesecake, making sure that the cheesecake layer is fully covered.  Return pan to the oven and bake until strawberry layer is just about set, about 15 minutes.
3. Transfer pan to a cooling rack and allow to cool fully, about 2 hours.  Refrigerate until cold set, at least 4 hours or up to 24 hours.
4. Slice remaining strawberries (you will need 16 slices) thin and toss in 1 teaspoon of sweetener.  Using overhang, remove cheesecake bars from the pan and cut into 16 squares.  Top each square with one strawberry slice before serving.