Preheat the oven to 350. Line an 8x8 inch pan with parchment paper or spray lightly with cooking spray.
To make the cheesecake topping beat together the cream cheese, eggs and sugar until creamy. Beat in the vanilla and slowly add in the greek yogurt. Set this aside.
In a large bowl whisk together all of the dry ingredients. In a small bowl whisk together all of the wet ingredients. Add the wet ingredients to the dry and mix just until combined. Do not over mix.
Spread the batter evenly into the pan ans then pour it on the cheesecake batter. Try to distribute it evenly.
You can either completely cover the cheesecake filling with strawberry sauce or jam or you can cover the cheesecake with teaspoons of jam bearings about a centimeter between each jam blob and then use a knife to create swirls.
Bake for 20 minutes. Lower the heat down to 325 and bake for another 20 minutes. Remove from the oven and let cool before cutting. Store covered in the refrigerator for up to 5 days.