Preheat the oven to 180 degrees Celsius and line a square 20x20cm baking tin with baking paper.
To make the brownie base, break up the oat bars with your hands and place them in a food processor. Pulse a few times until they turn into a coarse meal.
Add in the melted butter, cacao powder, and honey and blitz the food processor a few more times until the ingredients start sticking together.
Transfer the mixture to the baking tin and flatten it with the help of a spatula. Put the baking tin in the fridge.
In the meantime, make the cheesecake layer by placing the cream cheese in a bowl and beat it using an egg beater, add in the yogurt and the 1/4 cup honey and keep mixing until the texture is smooth and thick.
Pour the batter over the brownie base and bake the cheesecake for 25-30 minutes or until the centre is no longer wobbly. Then let cool down completely and transfer to the fridge for a few hours before serving.
If you’re making the strawberry topping, finely chop up the strawberry and put them in a small saucepan over medium heat, drizzle the tablespoon of honey on top and cook the fruit until the sauce is thickened. Transfer to a jar and let it cool before serving.