Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers or vanilla wafers with melted butter until resembling wet sand. Press into the bottom of a lined 9x9-inch baking dish.

Bake in the preheated oven for 8-10 minutes until golden. Let cool slightly.

In a large bowl, beat softened cream cheese and sugar until smooth. Gradually add room-temperature eggs, one at a time. Mix in sour cream or Greek yogurt until smooth.

Pour the cheesecake filling over the cooled crust. Bake for 30-35 minutes until edges are set and center jiggles slightly. Cool at room temperature for 30 minutes.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Remove from dish using parchment paper. Slice into squares and top with strawberries and whipped cream before serving.