Make the crust:

1. Preheat oven to 350 F.
2. In a medium mixing bowl, stir the Graham cracker crumbs and sugar together. Gradually pour in the melted butter, continuing to stir until well mixed.
3. Press the crumbs firmly into a 9-inch round springform pan.
4. Bake the crust for 10 minutes. Allow it to cool completely to room temperature, about 1 hour.

Make the filling and bake:

1. In a large mixing bowl, use an electric mixer to mix the cream cheese, yogurt, sugar, and vanilla extract together until well blended. Add eggs, one at a time, and beat on low speed until just blended. Repeat until all eggs are added and blended (Do not overmix to avoid cracking during baking).
2. Pour the filling into the cooled crust and smooth out the surface. Wrap the outside of the springform pan tightly with aluminum foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) deep of boiling water.
3. Move the baking dish to the oven and bake in the 350F preheated oven for 1.5 hours in the boiling water bath (This helps prevent sudden temperature drop and cracking).
4. Turn off the heat and leave the cheesecake in the oven for an hour, allowing it to continue baking slowly (do not open the oven door).
5. Take the pan out of the oven and run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan. Cover the pan with plastic cling wrap and transfer to the refrigerator overnight (or for at least 8 hours) to cool down and solidify.

Make the strawberry sauce:

1. In a small saucepan over medium-high heat, add ¾ of the sliced strawberries, sugar, and orange juice and stir to combine. Bring to a gentle boil and cook, stirring occasionally, until the strawberries are syrupy and the juices begin to release, approximately 5 minutes.
2. Turn heat down to medium and continue to cook until the sauce thickens, about 15 minutes. Stir occasionally.
3. Transfer the strawberry sauce to a blender and puree until smooth.
4. Transfer the pureed sauce back to the saucepan. Add the remaining ¼ fresh strawberry slices and stir to combine. Continue to cook on medium for 5 minutes.
5. Remove from heat and allow the sauce to cool to room temperature (or refrigerate until cool) before pouring on the cheesecake.

Serve the cheesecake:

1. To serve, remove the sides of the springform pan and transfer the cheesecake to a serving dish.
2. Cut into slices and pour the strawberry sauce on top of the slices, if desired.