Place the vanilla wafers into a food processor and process cookies till they become fine crumbs. Pour in the melted butter and process the crumbs for about 3-5 seconds. The crumb mixture will start to look a little 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 mixture.
In a medium to large mixing bowl place the softened cream cheese, greek yogurt, and sugar. Using a hand mixer blend on medium speed beat the ingredients until they are blended, smooth, and creamy. Add in the vanilla extract, lemon zest, and lemon juice. Blend for another 30 seconds or until all the ingredients are blended.
Gently fold in the whipped topping and 1 cup strawberries into the cream cheese mixture.
Take the jars out of the refrigerator. Spoon about 2 – 3 tablespoons of the cream cheese mixture into each of the jars. Next, layer about 2- 3 tablespoons of the strawberries between the jars. Divide the rest of the cream cheese among the jars – this equals about 1 tablespoon in each jar. Divide the rest of the strawberries among the jars.
Place lids onto the jars and refrigerate for 1-2 hours or overnight. Serve cold.