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Take the Greek yogurt, cream cheese and eggs to room temperature an hour before you start baking
Mix all the ingredients together for the crust
Press the mixture firmly into the bottom and up the sides of a greased springform pan (26 cm / 10 inches), lining the bottom with parchment paper and greasing the sides
Bake the crust at 180 Celsius / 350 Fahrenheit for about 20 minutes
Add the Greek yogurt, cream cheese, eggs, maple syrup and vanilla into a bowl and mix with hand mixer until creamy
Pour the filling over the crust and bake at 180 Celsius / 350 Fahrenheit for about 45-50 minutes, covering with foil after 15 minutes to prevent the crust from burning
Let cool down in the pan
Refrigerate in the pan for at least 2 hours
Meanwhile make the chia jam: heat the berries in a small pot over medium heat, stirring occasionally until they start to break down and bubble, then mash with a spoon or fork
Add the chia seeds, lemon juice and maple syrup to the jam and stir, then remove from heat and let cool down
Top the cheesecake with the jam and enjoy