Place the vanilla wafers into a food processor and process cookies until they become fine crumbs.
Pour the melted butter into the crumbs and process for about 3-5 seconds, until the crumb mixture starts to stick together and look clumpy.
Measure out about 2 tablespoons of crumb mixture into the bottom of each mason jar. Using a spoon press down the crumb mixture, slightly. It is okay if it is not packed down.
Place the jars into the refrigerator to firm up while you make the cheesecake filling.
To make the cheesecake filling place the cream cheese, Greek yogurt, and sugar in a large mixing bowl. Then use a hand mixer and beat the ingredients on high speed until smooth and creamy. Add in the vanilla extract, lemon zest, and lemon juice. Beat for another 30 seconds or until all the ingredients are blended.
Gently fold in the whipped topping and 1 cup of the strawberries into the cream cheese mixture.
Take the jars out of the refrigerator. Spoon about 2 – 3 tablespoons of the cheesecake filling into each of the jars. Next, layer about 2- 3 tablespoons of the strawberries between the jars. Divide the rest of the cheesecake filling among the jars. Divide the rest of the strawberries among the jars.
Place lids onto the jars and refrigerate for 1-2 hours or overnight. Serve cold.