1. Preheat the oven to 325°F and line an 8-inch square baking pan with parchment paper.

2. Mix graham cracker crumbs, golden cookie crumbs, melted butter, 1/4 cup sugar, and salt until evenly moistened.

3. Reserve 1/2 cup of the crumb mixture for topping, then press the remaining crumbs firmly into the pan.

4. Bake the crust for 8 minutes, then let it cool slightly.

5. Beat cream cheese and 1/2 cup sugar until smooth and creamy.

6. Add sour cream, vanilla extract, and lemon juice, then mix until combined.

7. Add eggs one at a time, mixing gently after each addition.

8. Pour the filling over the crust and smooth the top.

9. Bake for 28 to 34 minutes, until the edges are set and the center has a slight jiggle.

10. Cool the bars at room temperature for 45 minutes.

11. In a saucepan, combine chopped strawberries, strawberry preserves, 2 tablespoons sugar, cornstarch, and water.

12. Cook over medium heat until the strawberry topping is thick and glossy, then cool for 10 to 15 minutes.

13. Spread the strawberry topping over the cooled cream cheese layer.

14. Sprinkle the reserved crumb mixture over the strawberry topping.

15. Refrigerate for at least 4 hours, then slice into bars and garnish with fresh strawberry slices.