Grease a 9-inch springform pan with butter or shortening. (I prefer shortening.)

Place the graham crackers and brown sugar in the food processor. Run it at high speed until the crumbs are finely chopped.

While the processor runs at low speed, slowly pour in the melted butter. The crumbs will start to clump together and resemble wet sand.

Pour the crumbs into the greased pan, and use the flat bottom of a measuring cup or glass to firmly press the crumbs along the bottom and sides of the pan.

Place the crust in the freezer for 15-20 minutes or until it has hardened.

While the crust is in the freezer, use an electric mixer to whip the cold heavy whipping cream to stiff peaks. Set the whipped cream aside.

Combine the softened cream cheese, powdered sugar, and vanilla extract in a large bowl. Use a mixer to blend until the cream cheese is smooth. Make sure there are no lumps of cream cheese at this point.

Add the Greek yogurt and mix until combined.

Add the whipped cream and mix at low speed until smooth.

Spoon the cheesecake filling into the hardened graham cracker crust, and spread it out evenly. Cover the cheesecake with plastic wrap and chill in the fridge for 4-6 hours or until the filling has set completely.

When you are ready to serve, carefully run a thin knife around the edge of the cheesecake and release the outside ring.

Transfer the cheesecake to a large plate or cake stand, garnish with strawberries and whipped cream, if desired, and serve chilled.