Preheat the oven to 350 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.

For the Graham Cracker Crust: Add the graham crackers into a food processor or blender and pulse until you have fine crumbs. Add the crumbs to a medium bowl with the melted butter and stir together. Press crust into the bottom on the prepared baking dish. Bake for 8-10 minutes. Set aside to cool.

For the Strawberry Swirl: Clean and cut tops off strawberries. Add them to a small saucepan with the pancake syrup and sweetener. Cook over medium heat and use a wooden spoon to smash the berries. Cook until berries are easy to break up and sauce has started to thicken, about 5 minutes. Remove from heat and whisk in the cornstarch. Return to heat and cook over low heat, stirring frequently, until it reaches the consistency between a jam and a jelly. This should take about 3-4 minutes. Set aside and let cool for about 5 minutes.

For the Cheesecake Filling: In the bowl of a stand mixer or with a handheld mixer, beat together the cream cheese, protein powder, sweetener, eggs, and vanilla until smooth and creamy, about 2 minutes.

To Assemble: Pour the cheesecake filling on top of the graham cracker crust and spread out. Then add spoonfuls of the strawberry mixture evenly amongst the dish. Use a toothpick or a butter knife to make swirls.

Bake for 40-45 minutes, or until edges are set and toothpick inserted in the center comes out mostly clean.

Let cool to room temperature. Then place in the refrigerator for at least 3 hours to chill before cutting into bars.