Lemon-Strawberry Cheesecake Bars

(please don't mind the not so great picture, I have never been a great food picture taker, this recipe is yummy, I promise)

Crust:

1 1/2 cups all-purpose flour

1/3 cup powdered sugar

1 1/2 teaspoon grated lemon peel

1/4 teaspoon salt

3/4 cup unsalted butter, chilled, cut up

Filling:

2 (8 ounce) packages cream cheese, softened

2 tablespoons all-purpose flour

1 (14 ounce) can sweetened condensed milk

2 tablespoons lemon juice

2 teaspoons grated lemon peel

1 teaspoon vanilla extract

2 eggs, room temperature

Topping:

1 pint strawberries, sliced (about 1 3/4 cup)

3 tablespoons strawberry jelly, melted

Heat oven to 325.  Line 13x9-inch baking pan with heavy-duty aluminum foil leaving extra foil extending over edges.  Spray with non-stick cooking spray.  Place 1 1/2 cups flour, powdered sugar, 1 1/2 teaspoon lemon peel and salt in food processor; pulse 10 seconds or until combined.  Add butter; pulse 20 to 30 seconds until mixture is crumbly (can also be made by hand using a pastry blender).  With well floured hands, press press dough into bottom of pan.  Bake 15 to 20 minutes or until edges are just beginning to brown.  Meanwhile, place cream cheese, 2 tablespoons flour, condensed milk, lemon juice, 2 teaspoons lemon peel and vanilla in food processor; process 30 seconds or until smooth.  Add eggs; process 10 seconds or just until blended (can also be made using an electric mixer).  Pour filling into crust.  Bake 30 to 35 minutes or until filling is set and edges are slightly puffed.  Cool on a wire rack to room temperature; about an hour.  Refrigerate at least 6 hours (can be made 2 days ahead).  Arrange overlapping rows of sliced strawberries over top; lightly brush with melted jelly.  Hold edges of foil; lift bars from pan.  Cut into bars.  Serve cold.