• Preheat the oven to 350 F. Line a 9X9 baking pan with aluminum foil and coat with non stick spray.

Strawberry Swirl:

• Blend the strawberries for 10 second. You don't want them to turn into juice, just fully mashed.
• Place strawberries, cornstarch, granulated sugar and water in a sauce pan over medium heat. Stir constantly until thickens, about 10 minutes. Set aside to cool.

Crust:

• Mix all the ingredients in a bowl. Transfer to the baking pan and press firmly. Place the pan in freezer for 15 minutes or until the filling is ready.

Cheesecake:

• Beat cream cheese until smooth. Add in the eggs, one by one. Mix well after each addition.
• Mix in Greek Yogurt and Sugar. Mix in vanilla. Beat until well incorporated.
• Take the pan out of the freezer, pour in the cheesecake filling and using a spatula, make the surface smooth.
• Drizzle the strawberry mixture on the cheesecake filling. Using a knife or a toothpick to swirl it.
• Bake in the oven for 30 - 40 minutes. Check after 30 minutes. The sides should be set while the center is a bit jiggly. If so, take the cheesecake out and let it cool completely on the counter. Then cool it in the fridge for at least 3 hours before cutting.