Place the graham crackers in your food processor or crush them in a zip-top bag with a rolling pin until you get fine crumbs that look like wet sand.
Mix the melted butter into the crumbs until evenly coated, then press this mixture firmly into the bottom of a springform pan, creating an even crust. Chill in the fridge for 15 minutes to help it set.
In a large bowl, beat the softened cream cheese with a hand or stand mixer until smooth and fluffy, about 2 minutes. Add the powdered sugar and continue to beat until combined.
Gently fold in the Greek yogurt and lemon juice until the mixture is creamy and well combined, with no lumps remaining.
Hull and chop about 150g of strawberries into small pieces, then fold them into the filling to add bursts of fruity flavor throughout.
Pour the filling over the chilled crust, spreading it into an even layer with a spatula. Smooth the top and arrange the sliced strawberries on top decoratively.
Cover the pan loosely with plastic wrap or foil and refrigerate for at least 4 hours or overnight, allowing the filling to firm up and the flavors to meld beautifully.
Once set, carefully remove the sides of the springform pan, slice with a warm, sharp knife, and serve chilled. Garnish with extra sliced strawberries if desired for a fresh, vibrant presentation.
