Copycat Vegan Philadelphia Cheesecake Bars

0 Preheat the oven to 300 degrees(F).
1 In a medium sized mixing bowl, stir together the graham cracker crumbs and cane sugar.
2 Pour in the melted butter and stir to thoroughly combine.
3 Pour the crust into an 8x8 inch baking dish lined with parchment paper. Press the crust down firmly and evenly into the bottom of the baking dish.
4 Bake for 10 minutes. Remove from the oven and then increase the oven temperature to 325 degrees(F).
5 While the crust bakes, in a blender combine all the filling ingredients and then blend on high, scraping down the sides as needed until the filling is completely smooth. If you are having a hard time getting the blender to go, add a splash more non-dairy milk until it is smoothly blending. 
6 Once the crust has baked for 10 minutes, pour the filling over the crust. Smooth out evenly, then I like to bang it on the counter to get rid of any bubbles.
7 Bake for 50 to 55 minutes at 325 degrees. The center will still be slightly jiggly, but it should look pretty firm overall. 
8 Let the cheesecake cool completely. I let cool for about an hour on the counter and then put in the fridge for at least 3 to 4 hours, but I usually cool them overnight.
9 Once the cheesecake is cool, top and decorate them. Cut the cheesecake into bars, I like to cut in 5 strips and then in half, so you end up with 10 bars.
10 Take a tiny spoon and scrape some of the cheesecake out of the top center of each bar. Fill that with strawberry jam. (see video)
11 Melt the vegan white chocolate in 30 second intervals in the microwave, stirring after each interval, until the white chocolate has melted. I then pour the white chocolate in a pastry bag or large plastic bag. Cut the tip and then drizzle the white chocolate over the top of each bar!
12 Keep the cheesecake bars in the fridge until serving or eating!