Preheat your oven to 350 degrees F. In a bowl, mix together the graham cracker crumbs, melted butter, sugar, and salt. Press the cheesecake crust mixture into the bottom of a 9-inch springform pan and bake for 9-12 minutes.

In a large bowl with a hand held mixer or in the bowl of a stand mixer, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, fully incorporating each before adding the next. Stir in the Greek yogurt, vanilla extract, and salt.

Pour the filling over the crust in the springform pan. Smooth the top with a spatula and tap the pan on the counter numerous times to release any air bubbles.

Reduce the oven temperature to 325 degrees F. Put the springform pan into a larger roasting pan or baking dish and add hot water to create a water bath. Approximately 1-2 inches of water. 

Bake for 75 minutes, or until the center is just set and the edges are lightly golden. Turn off the oven, open the door slightly and keep it cracked open with a wooden spoon. Let the cheesecake cool inside for 1 hour to prevent cracks.

Remove the cheesecake from the water bath and allow it to reach room temperature. Cover and let chill in the fridge for minimum 4 hours to overnight.

Once creamy cheesecake filling has set, make the strawberry compote. Cut about half of the strawberries in half and set aside. Puree the other half of the strawberries in a high speed blender.

In a saucepan over medium heat, combine pureed strawberries, cornstarch, sugar, and lemon juice. Bring to a boil, then reduce heat and cook, stirring frequently, until the sauce thickens, about 5-6 minutes. Add remaining strawberries to the sauce and cook for another 1-2 minutes.

Spread the strawberry sauce over the top of the gluten-free cheesecake.

When you're ready to serve, run a knife around the edge of the pan, then release and remove the springform. Slice, serve, and watch as everyone falls in love with this gluten-free delight!