• Cook down the strawberries first.

  In a food processor or blender, puree the strawberries until there are no chunks (about 5 seconds). In a medium saucepan over medium heat, mix together the pureed strawberries and corn starch. Stir occasionally until the mixture starts to thicken (10-15 minutes).
• Once thickened (you should have about a ½ cup), place the strawberry puree in a small bowl and cool completely in the refrigerator.

Graham Cracker Crust

• Spray a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper and then more nonstick spray. Set aside.
• Use a food processor or blender to pulse the graham crackers into fine crumbs. In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter.
• Pour the crumbs into the prepared pan and use your fingers or the bottom of a ¼ measuring cup to press the crumbs into the bottom of the pan and up the sides. Place the pan in the freezer while you make the cheesecake filling.

Strawberry Cheesecake

• In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks (2-3 minutes). Scrape the whipped cream into a small bowl and set aside.
• In the same bowl (you don't have to clean it first) but using the paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth and creamy (1-2 minutes). Scrape the sides of the bowl a few times during this process.
• Add the yogurt, vanilla extract, and strawberry puree and mix on medium speed until combined. Remove the bowl from the stand mixer and use a rubber spatula to gently fold in a ½ cup of whipped cream. Once combined, fold in the rest.
• Pour the cheesecake filling over the graham cracker crust and use an offset spatula to spread it out evenly. Cover with foil and place in the refrigerator to chill for at least 6 hours.

Strawberry Crunch Topping

• Once the cheesecake has set, make the topping. In a food processor, pulse the freeze-dried strawberries until you have dust. Do the same thing to the Oreos, just be sure there are still some chunks.
• In a small bowl, combine the freeze-dried strawberry dust, Oreo crumbs, and melted butter. Pour over the top of the cheesecake and serve.