Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper.
In a small bowl toss sliced strawberries with sugar and oil.
Pour strawberries onto prepared baking sheet and cook for 20-25 minutes, or until soft and bubbling.
Allow strawberries to cool slightly, then add them into the body of a food processor. Add the maple syrup, water, lemon juice, and corn starch, and pulse until smooth. Set aside to cool until needed.
In the body of a blender combine graham crackers, salt, and sugar. pulse until the crackers have been completely smashed to crumbs. Add melted butter; stir well to combine. Press down into a 9-inch springform pan; set aside.
Beat cream cheese and Greek yogurt in a blender until smooth. Add eggs, egg yolk, and sugar, pulse until well combined. Add flour and vanilla and pulse for another 30 seconds, or until flour has completely disappeared into the batter. Don’t over mix!
Pour filling into crust, and spread evenly. Dollop strawberry filling on top, and swirl gently with a knife.
Wrap the bottom of the pan WELL in aluminum foil. Place pan in a large, deep dish, then fill the dish half way with HOT water from a kettle. This is your water bath. NO CRACKS :)
Place pan in the oven and cook cheesecake for 1 hour and 20 minutes. Turn oven off and let the cheesecake sit for 30-35 minutes inside the oven. The cheesecake should be still slightly wiggly just in the center. Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before covering loosely with plastic wrap and refrigerating for at least 4 hours. When ready to serve, top with a dollop of whipped cream and enjoy!