In bowl of stand mixer, with paddle attached, mix together sugar and cornstarch.
Once combined add in cream cheese and mix for about 4-5 minutes. Halfway through, scrape the bottom of the bowl with a spatula to make sure all cream cheese is being incorporated. Cream cheese should be silky smooth with no lumps.
Add freeze dried strawberries to batter and mix to incorporate. Strawberries should be a fine powder when adding to batter, however some strawberry seeds may be seen - which is fine.
Add in eggs, one at a time making sure one is fully mixed in before adding the next.
Pour heavy cream into batter and mix for about 30 seconds,
Pour batter onto brownie crust, and place in the oven. Bake for about 40-50 minutes. The edges will be set but the center will still jiggle.
Turn off oven, leaving cheesecake inside and crack oven open a few inches and let sit for 1 hour.
After an hour, remove cheesecake and let chill in refrigerator overnight.
The next day, remove cheesecake from pan and cut into bars.