Preheat your oven to 325°F (163°C). Carefully, line an 8×8-inch pan with parchment paper, leaving some overhang for removal.

In a mixing bowl, combine crushed graham crackers, sugar, and melted butter. Stir until the mixture looks like wet sand.

Press the batter evenly into the bottom of the dish. Bake for about 10 minutes, so allow it to cool on the side as you prepare the filling.

In a large mixing bowl, beat the cream cheese and sugar until smooth.

Add the Greek yogurt, egg, and vanilla extract. Mix until fully combined.

Transfer the cheesecake mixture over the chilled crust & smooth the surface.

Bake for 30 minutes or until the center is set but slightly jiggly.

After allowing the cheesecake to reach room temperature, place it in the refrigerator for a minimum of three hours.

On medium heat, heat a cupful of strawberries, half cup of sugar, and a teaspoonful of lemon juice together in a saucepan.

Cook for about 10 minutes, stirring occasionally, until the mixture thickens.

Let it cool completely before spreading it over the chilled cheesecake.

Once fully chilled, lift the cheesecake out of the pan using the parchment paper.

Use a sharp knife to cut into squares. Wipe the knife between cuts for neat edges.