Cover an 8 inch square pan with parchment paper or non stick foil.

Combine the chocolate sandwich cookie crumbs and melted butter. Press into the bottom of the prepared pan. Freeze for 15 minutes.

Place the strawberries evenly throughout the pan, hull sides down.

In a bowl, beat the cream cheese and sugar together until combined and fluffy. Beat in the greek yogurt on low. Fold in the whipped topping.

Gently spoon the cream cheese mixture on top of the crust and strawberries. Sprinkle with the chocolate cookie crumbles.

Refrigerate for 5 hours or overnight for soft and fluffy cheesecake bars. Slice and serve immediately. Or freeze for 2 hours, slice and place back in the freezer for ease of serving later for harder ice cream like cheesecake bars.