Preheat the oven to 350°F and lightly grease a square baking pan.
Using a food processor, lightly pulse three-quarters of a cup of Bisquick, one-quarter cup of powdered sugar, and one-half teaspoon of lemon zest. Add six tablespoons of butter pieces and pulse until the mixture is crumbly.
Press the mixture into the bottom of the prepared pan and bake for twenty minutes, or until lightly browned. Set aside to cool for at least ten minutes.
With an electric mixer, beat together two packages of cream cheese, one-quarter of a cup of Greek yogurt, and one-half of a cup of granulated sugar until smooth. Beat in two large eggs and one large egg yolk until just blended. Mix in one tablespoon of fresh lemon juice, two teaspoons of cornstarch, one-quarter of a teaspoon of vanilla extract, and two teaspoons of lemon zest. Beat well.
Spread three-quarters of a cup of strawberry preserves over the cooled crust. Pour the cream cheese mixture over the preserves and spread evenly.
Bake for an additional thirty minutes, or until the cheesecake appears set.
Allow to cool for at least one hour and then cover and chill in the refrigerator for an additional four hours.
Cut into bars and garnish with lemon and fresh strawberry slices.