Preheat the oven to 350 degrees F and line a 9x13-inch baking pan with parchment paper or foil, leaving some hanging over the sides.  Spray with cooking spray and set aside.

Pulse the Oreo cookies in a food processor or blender until only fine crumbs remain. Add the melted butter and pulse again until all crumbs are coated in butter. Press the crust into the bottom of the prepared pan in an even layer. Set aside.

Rinse and dry your food processor/blender. Add the cream cheese, Greek yogurt/sour cream, sugar, lemon juice, and vanilla extract. Process until the mixture is very smooth and creamy.

Dollop the strawberry jam onto the cheesecake. Using a knife or toothpick, swirl the jam throughout the cheesecake. Be careful to not go too deep, because you'll mess up the crust.

Bake for 40 minutes, or until the edges are puffed and golden brown, while the center still jiggles a little bit when you shake the pan. Turn the heat off, but leave the cheesecake in the oven. Prop the oven door open and allow the cheesecake to cool for an our or so, or until you can handle the pan with your bare hands. Allow the cheesecake to cool completely at room temperature before refrigerating.