24 vanilla wafers crushed ▢1/2 cup all-purpose flour ▢1/4 cup brown sugar packed ▢1/4 cup butter cold ▢8 oz. cream cheese softened ▢1 cup sugar ▢2 eggs ▢2 tbsp. all-purpose flour ▢2 tbsp. lemon zest divided ▢1/4 cup lemon juice freshly squeezed ▢1/4 tsp baking powder
Over the sides of a 9-by-11-inch baking pan, line it with parchment paper.
To achieve fine wafer crumbs, either process them in a food processor or place them in a Ziploc container before crushing them with a rolling pin.
Combine wafer crumbs, half a cup of flour, and brown sugar in a basin. Crumble the mixture in butter while pressing it firmly onto the bottom of the pan. Bake at 350 degrees for fifteen minutes.
Combine cornstarch and sugar in a small saucepan. Stir in water and sliced strawberries over medium-high heat until the mixture boils.
Remove from heat once the liquid reaches a boil and allow to settle for 10 minutes. Once poured over the cream cheese layer, chill for one to two hours.
Stir and chill for a minimum of two hours. Sprinkle with the remaining lemon zest and powdered sugar.