Preheat the oven to 350F/180C and line an 8x8 baking tin with parchment paper, making sure there's some hanging over the sides.

To make the crust, crush the the Graham Crackers or Digestives in a food processor or by hand using a Ziplock bag and a rolling pin. Pour them into a bowl with the melted butter and mix until all the liquid has been absorbed.

Press the crumbs into the bottom of the lined tin and bake for around 8 minutes. Set to one side to cool.

To make the cheesecake, use a hand or stand mixer to beat the cream cheese for 1 minute.

Add in the yoghurt, egg whites, sugar, flour and cocoa powder and beat for another 3 minutes, until smooth and creamy.

Pour in the lemon juice and vanilla extract and beat for another minute.

Spread the cheesecake mixture on top of the crust.

Dollop tablespoon-sized balls of jam on top of the cheesecake mixture and swirl it in until none of it is visible on the top and it's all sunk into the cheesecake.

Bake for 20 minutes then remove from the oven and cover the top with the sliced strawberries.

Return to the oven and bake for a final 5 minutes.

Leave to cool to room temperature for about an hour, before leaving to cool for at least eight hours in the fridge.

Cut into bars and serve.