Take an 8-inch springform pan and grease and line the bottom with parchment paper.

Ground 16 Graham Crackers or digestive biscuits in a blender to make the base of the crumbs.

Add sugar and melted butter before mixing everything properly.

Press the crumb mixture into the bottom and sides of the pan.

Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celcius.

Bake for about 10 minutes.

Let it cook completely at room temperature.

Take a bowl and add cream cheese and sugar.

Beat that using a hand blender at medium-low speed until it turns smooth and is fully combined.

Add all-purpose flour and beat again to mix well.

Add vanilla essence, salt, lemon zest, and Greek yogurt before beating to mix everything.

Now, add 3 eggs, but add the eggs one at a time and mix in between to combine everything well.

Pour the filling slowly into the pan on top of the crumb you made earlier.

Preheat the oven to 320 degrees Fahrenheit or 160 degrees Celsius.

Bake for about 55 to 60 minutes.

When baking is finished, the center of the cheesecake filling will still have a slight jiggle.

Turn the oven off and leave the cheesecake in the hot oven for another 60 minutes with the door slightly open.

Let it cool down to room temperature.

Loosely cover and refrigerate overnight.

Put a pan on the stovetop and turn the heat to medium-high.

Add freshly chopped strawberries, sugar, vanilla essence, and lemon juice to the pan.

Mix everything and let it simmer over medium-high heat.

Simmer for 10 minutes until the strawberries break down completely.

Add the cornstarch slurry and halved strawberries.

Mix that and stir until everything is well combined.

Cool the topping to room temperature before adding it to the cheesecake.

Now, take the cheesecake out of the pan and put the strawberry sauce on top.

Refrigerate the cheesecake for 1 to 2 hours.

Before you serve the cheesecake, dip your knife in hot water before making each cut to get a perfect slice.

Serve the cheesecake and enjoy.