Preheat oven to 350F. Line an 8x8” baking pan w/ parchment paper.

In a pot over medium heat, add ½ of the strawberries & the sugar. Cook until strawberries release their juices & start to turn syrupy. Simmer & gently mash w/ a wooden spoon. Once slightly thickened, remove & cool. Then, mix in the other ½ of the strawberries.

Slice the croissants in half; use a rolling pin to roll & flatten. Piece & press the croissant pieces in the pan. Brush w/ melted butter & sprinkle sugar all over. Press a piece of parchment paper on top. Then place oven-safe ramekins or bowls on top. Bake for 15 mins w/ the parchment paper on top. Then, remove the parchment paper & bake for another 5-7 mins, until golden. Remove & cool.

In a large bowl, beat cream cheese to smooth. Then beat in the sugar. Beat in the eggs, one at a time. Then, beat in the yogurt, flour, vanilla & salt until smooth. Pour the filling over the crust & spread. Gently tap the pan to eliminate air pockets. Bake at 350F for 40 mins, until edges are set w/ a slight jiggle in the middle.

In a bowl, combine the crumble topping ingredients & mix until crumbly. Remove cheesecake from oven & add the strawberry syrup on top in an even layer. Sprinkle the crumble on top. Bake for another 20-25 mins, until top is golden. Remove & cool to room temp. Place in the fridge for at least 2 hrs or overnight. Slice into 9-16 squares. Enjoy!