Make The Syrup Glaze:

Cup of Yum
1. Add all of the ingredients for the glaze to a small saucepan and bring to a boil over medium heat. Then drop the heat to low and simmer for 6 minutes until it thickens slightly. How thick the syrup glaze is you'll be able to see once it gets cold. NOTE: Don't stir the syrup while it simmers, let the sugar dissolve on its own. If necessary shake the saucepan a bit to help any sugar crystals that have remained on the sides of the saucepan to move to the center.
2. Let cool down to room temperature and then place in the fridge to cool even further while you prepare the cheesecake.

Make The Base:

1. Add the cookies to a food processor and blend until finely crumbled.
2. Add to a mixing bowl and mix together with the melted butter. Use your hands to do the mixing as this will ensure the butter spreads evenly.
3. Transfer the cookie mixture to a round 10-inch non-stick Springform pan. Press with your hands to form an even and smooth cookie base.
4. Refrigerate for 1 hour.

For The Cream:

1. Add the cream cheese to your electric mixer's bowl. With the whisk attachment on beat over medium speed for at least 5 minutes until very smooth and creamy.
2. Add the icing sugar, vanilla extract, and lemon zest.
3. Then add the Greek yogurt and keep beating for 2-3 minutes more.
4. Then add the whipping cream in slowly. Keep beating for a couple of minutes until it thickens. You should be able to see the traces of the whisk on the cream clearly. In other words, it should look like a real thick whipped cream.
5. Remove the pan from the fridge and add the cream on top of the base. Spread it evenly and smoothen it with a spoon.
6. Cover the pan with plastic wrap. Refrigerate for 6-8 hours or ideally overnight.

For The Topping:

1. Cut the strawberries into thin slices about ½ cm thick (¼ inch). Decorate the cake with the strawberry slices starting from the center and moving circularly.
2. Cut and serve into 10 pieces. Drizzle lightly each piece with some of the syrup on top and enjoy!