No Bake Strawberry Cream Cake with Yogurt

Instructions:

1. Combine the crushed crackers and melted butter in a bowl until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon.
3. Place the pan in the freezer for 10 minutes to flash-set the crust.
4. Beat the softened cream cheese and Greek yogurt until the mixture is completely smooth and devoid of lumps.
5. Slowly stream in the honey and vanilla extract while continuing to mix on medium speed.
6. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the cheese mixture using a spatula until no white streaks remain, taking care not to deflate the air.
8. Spread half of the cream mixture over the chilled crust.
9. Arrange a single layer of sliced strawberries over the cream, pressing them slightly into the filling.
10. Top with the remaining cream mixture, smoothing the surface with a spatula, and garnish with remaining strawberries.
11. Refrigerate for at least 4 hours before slicing and serving.