• Prep : Grease the bottom and sides of a 9-inch springform pan with shortening or butter. Set aside.

  Prep Strawberries : Rinse the strawberries under cold water, remove the leafy stem part, and then cut in half. Set aside for later.

Make The Graham Cracker Crust

• Place the graham crackers and brown sugar into a food processor, and blend on high speed until the graham crackers become fine crumbs.

  ^{*See notes below if not using a food processor or if using already crushed graham cracker crumbs.}
  9 whole graham crackers, 2 tablespoons light brown sugar
• Slowly pour the melted butter into the food processor while blending on low speed.

  ^{* The crumb mixture is ready when it starts to pull away from the sides of the processor bowl.}
  6 tablespoons butter
• Pour the crumbs into the prepared springform pan and firmly press them into the base. Set in the freezer for 30 minutes.

Make The Strawberry Sauce

• Add the halved strawberries and lemon juice into a blender. Blend together until completely pureed.
  2 pounds fresh strawberries, 2 tablespoons freshly squeezed lemon juice
• Pour the strawberry puree through a fine mesh strainer or sieve, making sure to place a saucepan below it, to catch the puree. Discard the seeds and pulp that are in the strainer.
• Add the sugar and cornstarch into the saucepan with the strawberry puree. Place the saucepan over medium heat and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes or until thickened.
  1/4 cup granulated sugar, 2 teaspoons cornstarch
• Remove the pan from the heat and allow the strawberry puree to cool to room temperate. To speed this up, pour the strawberry sauce into a small bowl and place the bowl on some ice. Stir the strawberry sauce several times during the cooling process.

Make The Cheesecake Filling

• In a large bowl, with an electric hand mixer, beat the softened cream cheese and sugar together until it's smooth and has no lumps in it.
  3 bars (8 oz each) full-fat cream cheese, 1/2 cup granulated sugar
• Add the yogurt and beat until combined.
  2 tablespoons plain yogurt
• Add in the cooled strawberry sauce and mix on low speed until combined.
• Stir in the thawed Cool Whip until mixed thoroughly.
  8 ounces Cool Whip
• Pour the cheesecake filling into the springform pan over the graham cracker crust, smoothing out the top with a spoon or spatula.

  Cover the springform pan with foil or plastic wrap and refrigerate the cheesecake for at least 8 hours, or overnight is even better (12-24 hours).
• Serve chilled from the fridge and top the cheesecake with additional whipped cream and halved strawberries (optional).