Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan lined with parchment paper.

Toast the pecans in a skillet over medium heat for 2-3 minutes until fragrant and lightly browned.

In a bowl, whisk together flour, brown sugar, salt, and cinnamon. Cut in unsalted butter until it resembles coarse crumbs. Fold in toasted pecans.

Press the crust mixture into the prepared baking pan and bake for 12-15 minutes until the edges are golden brown. Let it cool.

Beat cream cheese and sugar until smooth. Gradually add in milk, lemon juice, vanilla, and salt. Mix in the egg last.

Spread the cheesecake filling over the cooled crust and bake for 15-20 minutes until slightly jiggly in the center. Allow cooling for 30 minutes.

In a saucepan, combine strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Cook on medium for 6-8 minutes until thickened.

Spread the cooled fruit topping over the cheesecake layer. Cover with plastic wrap and refrigerate for at least 8 hours.

Lift the bars out of the pan using the parchment paper. Cut into bars and serve cold.